In my last post I mentioned that autumn is my favorite season in the Front Range. It was my favorite season in New York, too. I love the special slant of light that falls against the earth this time of year. Unfortunately, with a 9-to-5 gig, I’m only able to revel in it during the weekends. Along with cooler weather and tree leaves changing color comes less sunlight, and when you live just east of the Rockies, the sun goes into hiding even more quickly in autumn and winter. Not ideal for this outdoor runner. I shouldn’t complain too much, though. My Michigan friends tell me that during the winter they can go weeks without seeing the sun. WEEKS.
Farmers’ markets in my area have closed for the season as Colorado farmers prepare their fields for the dark, cold months ahead. While some local winter squash are still coming in from around the state, I’ll be supporting California and Florida agriculture for the next six months. Below you’ll find an autumn-inspired brussels sprouts recipe from Rebecca Katz’s The Longevity Kitchen. Thanks, California, for making this dish possible in the Middleton-Turner household. I’ve made a few adjustments to the recipe. The original version needed more flavor and also a slightly longer cook time in my oven.
Maple-Glazed Brussels Sprouts with Caraway (a Longevity Kitchen recipe)
Makes 4 servings
- 2 1/2 TBS extra-virgin olive oil
- 1 1/2 TBS Grade B maple syrup
- 1 TBS Dijon mustard (I used whole grain German mustard.)
- 1 tsp caraway seeds
- Pinch of red pepper flakes
- 1 lb. Brussels sprouts, trimmed, cut in half, rinsed, and patted dry
- 1/4 tsp salt
- 1 1/2 TBS balsamic vinegar
1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
2. Put the olive oil, maple syrup, mustard, caraway seeds, and red pepper flakes in a large bowl and whisk to combine. Add the Brussels sprouts and toss until evenly coated. Transfer to the lined baking sheet and spread in an even layer. Sprinkle with the salt.
3. Bake for 20 to 25 minutes, until the outer layers are crispy and the Brussels sprouts are tender all the way through. Add the balsamic vinegar and stir to coat. Bake for another 5 minutes, or until the vinegar has thickened/been reduced. Transfer to a bowl and serve immediately.