Maple-Pecan Brussels Sprouts

2 lbs. Brussels sprouts, halved

2 red onions, sliced

1/4 c. pure maple syrup

2 T. apple cider vinegar

1 T. extra-virgin olive oil

1 t. ground cinnamon

1/2 c. chopped pecans

Put the Brussels sprouts in a 6-qt. slow cooker. 

In a small bowl, stir together the maple syrup, vinegar, cinnamon, and olive oil. Pour evenly over sprouts and toss to coat. Cover and cook on low for 4-5 hours. Sprouts should be softened but not mushy.

Add pecans and stir to combine.

Serves 6.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 142. 

Maple-Glazed Brussels Sprouts

7 slices thick-cut bacon, chopped (or vegetarian substitute)
3 lbs. Brussels sprouts, trimmed and halved
Kosher salt
2 large shallots, thinly sliced
1/4 c. pure maple syrup
2 T. red wine vinegar
1/4 t. cayenne pepper

Cook bacon or vegetarian substitute and set aside. If using bacon, strain drippings and reserve.

Add 3/4 c. water to a pot and bring to a simmer. Add Brussels sprouts and 1/2 t. salt and cook, covered, shaking pot often, until barely tender, 4-6 min.

Uncover and turn heat to medium-high. Add 2 T. reserved drippings or oil, if not using bacon, then shallots, and cook, tossing occasionally, until Brussels sprouts are golden brown, 2-3 min.

Add maple syrup, vinegar, and cayenne pepper, and cook, tossing occasionally, until glazed, about 2 min. Toss with reserved bacon or substitute and serve immediately.

Serves 8.

Adapted from Good Housekeeping magazine, Nov. 2018, p. 135. 

Make-Ahead Holiday Salad

1 c. hazelnuts
1/4 c. white balsamic vinegar or white wine vinegar
2 T. honey
1-1/4 t. kosher salt
1 t. Dijon mustard
1/4 t. freshly ground black pepper
1/2 c. olive oil
1 large bunch red kale, ribs removed, torn into bite-size pieces (about 10 c.)
1 lb. Brussels sprouts, trimmed and shredded in a food processor (about 6 c.)
1 c. pomegranate seeds
2 c. butter-and-herb croutons

Preheat oven to  350 degrees. Roast hazelnuts in a single layer on a rimmed baking sheet until golden brown and fragrant, 8-12 minutes. Let cool. Rub hazelnuts with fingers to loosen skins; discard skins (some will stick, which is okay). Transfer hazelnuts to a cutting board and roughly chop them; set aside.

Whisk vinegar, honey, salt, mustard, and pepper in a medium bowl. Slowly whisk in oil.

Toss kale and Brussels sprouts with 1/4 c. dressing in a large bowl. Using your hands, massage dressing into kale mixture until leaves are slightly softened and shiny, about 2 minutes. Let stand for 10 minutes. Add pomegranate seeds and remaining dressing and toss to combine. Serve immediately or refrigerate overnight.

Add croutons and toasted hazelnuts just before serving, and toss to combine.

Serves 8.

Adapted from Real Simple magazine, Nov. 2018, p. 113.

Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice

1 small red onion, diced
5 T. extra-virgin olive oil, divided
3 cloves garlic, minced
2 bay leaves
1-1/2 c. uncooked wild rice
3-1/2 c. vegetable stock
1/2 c. dried cranberries
1/2 c. maple syrup
3 T. Sriracha sauce
1-1/2 T. soy sauce or tamari
Juice of 1 lime
1 lb. Brussels sprouts, trimmed and halved lengthwise
1/4 c. chopped raw walnuts
2 T. minced fresh rosemary
Salt and pepper to taste
Chopped fresh flat-leaf parsley

Add the onion, 2 T. of the olive oil, garlic, bay leaves, wild rice, stock, and cranberries to a rice cooker and cook on the brown rice setting. (If using stove top, heat the oil in a large pot. Saute the onion until soft, then add the stock. Bring to a boil, then add other ingredients and cook per directions on rice package.)

Preheat the oven to 375 degrees.

In a large bowl, whisk the remaining 3 T. olive oil together with the maple syrup, Sriracha, soy sauce or tamari, and lime juice. Add the Brussels sprouts and toss to coat.

Using a slotted spoon, transfer the Brussels sprouts to a nonstick baking sheet and spread in a single layer. Reserve the excess liquid. Bake for 25-35 minutes or until tender and browned.

When the rice has 5 minutes of cooking time left, add the walnuts (without stirring) and allow the rice to finish cooking. Add the rosemary and season with salt and pepper.

Serve the Brussels sprouts over the rice, drizzled with the reserved maple-Sriracha mixture and a sprinkling of parsley.

Makes 6-8 servings.

Adapted from Vegan Holiday Survival Guide, p. 4.

Maple-Roasted Vegetables

2 T. olive oil
1 T. pure maple syrup
1/2 t. kosher salt
1/2 t. pepper
12 oz. halved Brussels sprouts
8 oz. small carrots

Whisk together olive oil, maple syrup, salt, and pepper. Toss with sprouts and carrots. Spread in an even layer on a rimmed baking sheet and roast at 450 degrees until tender, about 20 minutes.

Serves 4.

Adapted from Real Simple magazine, March 2017, p. 26.  

Pomegranate-Glazed Brussels Sprouts with Toasted Pecans

1 c. pomegranate juice
1/4 c. balsamic vinegar
1 t. honey
1 T. canola oil
1 small onion, diced
1 lb. Brussels sprouts, trimmed and quartered
Salt and pepper
1/4 c. chopped pecans

In a small pot, simmer the pomegranate juice and balsamic vinegar until it has reduced to 1/4 c. Remove from heat and stir in the honey.

In a large saute pan over medium heat, warm the oil until it shimmers. Add the onion and cook until it begins to become translucent, about 2 minutes. Add the sprouts and cook, stirring often, until they begin to soften and can be pierced with a fork, about 5 minutes.

In a small dry skillet, toast the pecans until they being to turn golden and smell nutty, about 2 minutes. Remove from heat.

Pour the pomegranate reduction over the cooked sprouts and toss to coat. Season with salt and pepper to taste and top with the toasted pecans.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 41.