|Serve with Spring Greens for Lightness|
Adapted from Yoga Journal
It’s an odd time of year. It’s almost spring, but few things besides chard, kale, and cabbage are growing in most Santa Cruz gardens. The local Farmers’ Markets don’t start for another month or two. It’s nearly a new spring but with the same old winter veggies. So we’ll be stuck with root veggies, winter squash, chard, and cold-friendly crucifers for a while. On the bright side, it's the perfect time to try something new and different with the more-of-same old veggies—something more creative than just steaming or baking. Let’s (re)introduce the Brussels sprout, with in-season maple syrup.
|Stir When Half-Roasted|
Let’s enjoy the last of our fall and winter veggies as we await the new harvest. To paraphrase one of my favorite poets: if winter ends, can spring veggies be far behind? My apologies, Mr. Shelley…
2 lbs. Brussels sprouts
¼ cup balsamic vinegar
2 tbsp. - ¼ cup olive oil
2 tbsp. maple syrup
1 tsp. salt
~¼ tsp. fresh ground pepper
fresh lemon wedges
Preheat oven to 400 degrees F. Trim ends of Brussels sprouts and remove bruised outer leaves. Cut in half lengthwise. Place on baking sheet.
Beat together balsamic, olive oil, maple syrup, and salt till emulsified.
Pour balsamic mixture over sprouts on baking sheet. Mix together with hands till all sprouts are coated. Spread out sprouts into a single layer. Grind fresh pepper evenly over sprouts.
Roast in preheated oven for about 15 minutes. Remove from oven and stir, flipping the sprouts so less-browned sides face up. Return to oven and roast another 15 – 20 minutes. You might want to stir them once again during this final baking time, especially if you used the reduced amount of olive oil.