Thanksgiving Brussels Sprouts
From Fresh from a Monastery Garden by Brother Victor-Antoine d’Avila-Latourrette
Try this recipe out, it might become a new family favorite for your Thanksgiving meal.
Ingredients
2 c. small white onions
2 c. smaller-sized Brussels sprouts, trimmed
2 c. baby carrots
salt to taste
½ c. maple syrup
1 Tbsp. French mustard
pepper to taste
Directions
- Peel the small onions. Put the Brussels sprouts and the carrots
in a good-sized saucepan, add water and salt and bring to a boil. Cover
and cook over medium heat for 10 minutes. Add small onions and cook
for another 5 minutes. Drain.
- Into an empty saucepan, pour the maple syrup and add the mustard. Stir and mix well. Add the drained vegetables, sprinkle on some pepper and cook over medium-low heat until most of the maple syrup is absorbed by the vegetables. Stir frequently so it does not burn at the bottom. Serve hot.