Food description:
This is a simple side dish that feels much more special than its ingredient list might suggest. The Brussels sprouts roast until deeply caramelized, then get coated in a glaze made with Old World Apple Nectar, mustard, and a touch of sweetness that highlights their natural nuttiness.
It is a smart addition to the lineup because it gives you a savory vegetable option that still carries the orchard-inspired theme. The flavor is balanced, the texture is excellent, and it works well alongside pork, chicken, or roasted meats.
Ingredients:
1 1/2 pounds Brussels sprouts, halved
2 tablespoons olive oil
Salt and black pepper, to taste
1/3 cup Old World Apple Nectar
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
1 teaspoon apple cider vinegar
Instructions:
Preheat oven to 425°F. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes until browned and crisp on the edges.
In a small saucepan, combine Old World Apple Nectar, Dijon, maple syrup, and vinegar. Simmer for 3 to 5 minutes until slightly reduced. Toss the roasted Brussels sprouts in the glaze and serve immediately.
Garnish:
A light drizzle of extra glaze and fresh cracked pepper