Maple-Glazed Brussels Sprouts
- 1½ pound Brussels sprouts
- ÂĽ cup finely minced shallots
- ÂĽ cup maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon tamari
- 1 tablespoon arrowroot powder
- Finely diced red bell pepper, optional
- Chopped walnuts or pecans, optional
Instructions:
Even people who say that they don’t normally like Brussels sprouts will enjoy this dish.
- Bring a saucepan of water to a boil. Cut the stems off the Brussels sprouts and discard, then cut the sprouts in half. Cook the sprouts in the boiling water for 2 minutes; drain. Rinse with cold water.
- In heavy nonstick sauce pan, sauté the shallots in a small amount of water or vegetable for 2 to 3 minutes. Add the boiled Brussels sprouts and sauté for 4 more minutes. Whisk together the maple syrup, Dijon mustard, tamari, and arrowroot powder in a small bowl. Pour the maple syrup mixture over the Brussels sprouts and cook for about 2 minutes, until the sauce thickens. Garnish with bell pepper or nuts if desired.