You never know….

….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…

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5 Comments

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5 responses to “You never know….

  1. Lily

    I’ve always loved oven roasted Brussels sprouts. I can’t wait to try this new take.

  2. martha

    yummers! i love brussels sprouts and roasting them is the best…they are a must for thanksgiving! have to try the sauce. and i never knew they were “brussels” sprouts! thanks, as always, toby. 🙂

  3. Sarena

    love em too, i don’t cook at all — but make an exception for brussel sprouts. they are so easy! i had heard of that same recipe — but that one also added some mustard

  4. Pingback: Thanksgiving’s simpler sides | toby's kitchen notes

  5. Pingback: Another tip from the checkout counter | toby's kitchen notes

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