….where the next idea may be coming from.
I was standing at the checkout counter of the grocery store ready to pay for a baguette when the checker called over to another checker: “I have to tell you about my latest method of making brussels sprouts. They’re so delicious!”
“I want to know too,” I said.
“Okay, first you roast them with a little oil and salt and pepper. Then you dress them with a mixture of balsamic vinegar and maple syrup.”
The next day I had to try it. The roasted brussels sprouts — cut in half and the tough end part removed–were a revelation in themselves. First, the outer leaves fell off and turned crispy, delicious for snacking before the rest were done. After about 20 minutes in a 400 degree oven, the sprouts were ready for the plate.
For a pound of brussels sprouts, I had cooked down 2 tablespoons each of balsamic vinegar and maple syrup till it was reduced to about half and starting to thicken. (Instead of the vinegar-maple syrup combo you could use an aged balsamic vinegar alone, or some pomegranate molasses, available in Middle Eastern stores, for that tart-sweet flavor.)
Then it was simply a matter of transferring them to a favorite plate, and drizzling the sauce over them. Simply a good idea, from grocery store to table.
Maybe even for those people who think they don’t like brussels sprouts.
You never know…