Maple Glazed Brussel Sprouts
A most fabulous side dish, especially if you have Brussels sprouts haters in your crowd. Sweet, savory and luscious, this dish makes any meal a special occasion
2 pounds Brussels sprouts, tips trimmed, crosses cut into the bottoms of each
2 red onions, thick wedges
2-3 sweet potatoes, split lengthwise, 1/2-inch thick half moons
2 tablespoons extra virgin olive oil
grated zest of 2 lemons
1/2 cup dry white wine
3 tablespoons Suzanne's Specialties Maple Rice Nectar
juice of 1/2 lemon
2-3 sprigs fresh parsley, finely minced
Preheat oven to 350 degrees. Place all the vegetables in a mixing bowl and add oil, a generous sprinkling of salt, lemon zest, wine and rice syrup. Mix well to coat. Arrange vegetables in a large baking dish, avoiding overlap. Cover with foil and bake until vegetables are tender, about 45 minutes. Remove cover and continue baking until vegetables are browned and liquid has turned to a syrup, 10-15 minutes more. Remove from heat and squeeze lemon juice over top. Sprinkle with parsley and toss gently to coat. Serve hot.
Makes 6-8 servings.