Maple-Cayenne Roasted Brussels Sprouts

For the past several years at our home, some version of this side dish has appeared on the Thanksgiving table. The first couple of years, it was a popular recipe I had seen online at purewow.com, and I made it exactly as written, using honey and sriracha. The next year, I doubled the sriracha because my husband, Les, loves spicy so much. The year after that, I swapped out the honey in favor of maple syrup to keep it friendly to Les’s daughter, who adheres to the vegan lifestyle. What I love most about this recipe (besides the fact that Brussels sprouts are awesome and so good for you) is that it’s easily adaptable and it flies in the face of so many things people believe about their own tastes. This dish has been a winner with guests who don’t like Brussels sprouts, and also with people who don’t like the spicy nature of sriracha.

This year, in advance of Thanksgiving, I’ve been testing a few favorite recipes so that I can jot down the amounts and times that are appropriate for sharing. This has been one of the important challenges of doing a food blog—because I cook by instinct and memory, I don’t always know offhand how much of different ingredients I use or how long I cook them at whatever temperature. But a surprise popped up when I started working on my spicy Brussels sprouts for this post: our sriracha gave an odd aroma, and we realized it was almost a year out of date! Oops.

The saying goes that necessity is the mother of invention, and it’s certainly true in the kitchen, isn’t it? If I had a nickel for every time I made an emergency substitute, we could finally take the plunge on some new granite counters! But in this instance, the substitute was obvious to both of us—cayenne sauce would be the perfect stand-in for the sriracha. It’s mouthwatering, spicy and marries perfectly with maple syrup. If you’re looking to try something a little different this year, I hope you enjoy these.

You can see the caramelization on the cut sides of the sprouts, and the outer leaves are crispy and delicious!

Ingredients

Up to 2 lbs. fresh Brussels sprouts, rinsed, drained and patted dry

4 Tbsp. maple syrup

3 Tbsp. cayenne pepper sauce (we used Frank’s RedHot, of course!)

1/4 cup rice vinegar

Kosher salt and freshly ground black pepper

1/2 cup extra virgin olive oil


Instructions

  1. Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper or foil.
  2. Trim the sprouts by using a sharp knife to make a thin slice off the bottoms. This will loosen the outer leaves, which you may discard. When all sprouts are trimmed, cut them into halves, lengthwise (top to bottom).
  3. In a large bowl, combine syrup, cayenne sauce, rice vinegar, salt and pepper. Stream in the olive oil gradually, whisking quickly to create an emulsion. Alternatively, add all the ingredients together in a jar with a tight lid and shake the dickens out of it.
  4. Immediately transfer the Brussels sprouts to the bowl with the marinade and gently fold to toss them, taking care to coat every side of the sprouts.
  5. Arrange the sprouts, cut side down, onto the prepared baking sheet. Keep a little room between the sprouts to ensure even roasting. Do not discard the marinade.
  6. Roast for 20 minutes, then remove the baking sheet and toss the sprouts once again in the marinade. Return them to the baking sheet (direction does not matter) and back into the oven for 5 additional minutes.

The sprouts emerge from the oven with fragrant, crispy edges and tender, caramelized interior from all the marinade that weeps into the creases between leaves. These are best served right away, but for the sake of sanity on Thanksgiving, you may also make them ahead and warm them up in time for dinner. The sprouts will lose the crispiness, of course, but you will still love the flavor.

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Cole Slaw Two Ways

There’s no good reason to depend on bottled cole slaw dressing, made up mostly of ingredients we’d never find in our own pantry cabinets. Not when it’s so quick and easy to make our own dressing from the fresh things we do have in our cabinets or refrigerators.

Whether you like the slightly tangy-sweet creaminess of a mayonnaise-based cole slaw (KFC-style) or an elegant, vinaigrette-type dressing that stands up better to extended time on a picnic table, you can handle it yourself in only a few minutes. The one thing for sure is it’ll taste infinitely better than the soybean oil-xanthan gum concoction you’d otherwise pick up in the dressing aisle.

Begin with a basic combination of 4 to 5 cups shredded or chopped cabbage (red, green or both—you decide) and carrots. Use a food processor to save time or chop by hand for a more rustic texture. Then, choose your style and dress it up!

Creamy Slaw Dressing

The creamy-style dressing is on the sweet side, with a distinctive white pepper flavor that is reminiscent of the “colonel’s” cole slaw.

Ingredients

About 1 Tbsp. finely grated onion* (see notes on this)

1/4 cup mayonnaise (I used canola mayo)

2 Tbsp. whole milk

2 Tbsp. buttermilk*

1 Tbsp. white vinegar or white balsamic vinegar*

1 Tbsp. fresh lemon juice*

2 Tbsp. cane sugar*

1/2 tsp. kosher salt

A couple pinches white pepper

*Notes

Grate the onion and use a paper towel to absorb as much excess juice as possible before proceeding with the recipe.

Real cultured buttermilk works best, but you could have similar results with the same amount of plain yogurt or Greek yogurt.

I am a big fan of flavored balsamic vinegars and olive oils, and whenever I have it on hand, I substitute the “Sicilian Lemon” white balsamic for the combined amounts of vinegar and lemon juice in this recipe. If you have access to this product from a specialty store in your area, it’s worth the expense.

Reduce the sugar by half with the white balsamic substitution.

Instructions

Empty the grated onion into a glass measuring cup. Add remaining dressing ingredients and use a mini-whisk or small spoon to blend into a smooth, even mixture.

Use less dressing than you think is correct. Trust me, you won’t mind eating the extra dressing with a spoon!

Pour half of the dressing over the shredded cabbage and carrots and toss to coat, then add more dressing as desired. As the creamy dressing settles in, the cabbage will soften and shrink a good bit. It’s easier to add dressing than to take it away. Cover salad and refrigerate a couple of hours until ready to serve.

Poppy Seed and Lime Vinaigrette Slaw Dressing

The vinaigrette-style dressing is tangy and onion-y, an elegant change of pace for your backyard cookout. The poppy seeds can be left out if you aren’t a fan.

Ingredients

1/2 small onion (sweet, yellow or red—whatever you like)

2 tsp. poppy seeds* (see notes)

2 Tbsp. sugar

Juice of 1/2 fresh lime

1 Tbsp. white wine vinegar

1/2 tsp. dry mustard powder

3/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/4 cup canola oil (or other neutral-flavored oil)

2 Tbsp. extra virgin olive oil*

*Notes

Poppy seeds are sold by the bottle in the spice section of most grocery markets. Celery seed would be a good substitute here, or if seeds cause you trouble, you could easily skip them altogether, but you still want to begin the recipe on the stove.

Extra virgin olive oils provide the most health benefits, but some of them have a very “green” or pungent flavor. For this recipe, use the most neutral-flavored olive oil you can find, such as arbequina. Specialty oil and vinegar shops offer free tastings to help you find your favorites.

Instructions

Grate the onion into a bowl, keeping the juice. Combine sugar, lime juice, vinegar, mustard powder, salt and pepper in a glass measuring cup.

Place a small, heavy-bottomed sauce pan over medium heat and add the poppy seeds. Swirl the pan constantly and toast the seeds for 2 to 3 minutes, until lightly fragrant. All at once, add the onion (with juice) and the lime juice mixture and stir until sugar is dissolved and mixture begins to simmer at the edges of the pan. Remove from heat and transfer to the small bowl of a food processor. Turn on processor and slowly stream canola oil into the mixture, then repeat with olive oil.

When mixture is fully emulsified, pour about 1/3 cup of it over cabbage mixture. Toss to coat, add more dressing if desired, and refrigerate slaw until ready to serve. Save leftover dressing for use on other salads–perhaps a spinach salad with fresh strawberries.

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