Balsamic Maple Brussels Sprouts and Cauliflower
Tender brussels sprouts and cauliflower florets sauteed with onions and tossed with balsamic vinegar and maple syrup for a lightly sweet, tangy flavor!
1 pound brussels sprouts, washed
1 pound cauliflower florets, washed and cut bite-size
1 large red onion, thickly sliced
2 tablespoons oil
salt, to taste
dash of black pepper
pinch of granulated garlic or garlic salt
2 tablespoons Balsamic vinegar
1/4 cup pure maple syrup
1. Bring a large pot of water to a rolling boil. Add brussels sprouts to the boiling water, cover, and boil for 6-8 minutes, until brussels sprouts are hot in the middle (don't over cook).
2. Add cauliflower florets to the brussels sprouts in the pot, and cook for 3-4 minutes, just until cauliflower is starting to get tender. Drain water.
3. In a heavy skillet, saute onions in oil over medium-high heat for about 2 minutes until slightly browned but still crisp.
4. Add the still-hot brussels sprouts and cauliflower to skillet and cook and stir for a couple minutes. Season with salt, pepper, and garlic. Remove skillet from heat.
5. Pour vinegar and maple syrup over vegetables, tossing gently to coat. Serve hot in bowls.
Leftovers are good cold, too!
Drawing ideas from my friend Jamie, who suggested tossing brussels sprouts with balsamic vinegar and maple syrup, I came up with this beautifully delicious side dish using brussels sprouts and cauliflower!
The balsamic vinegar and maple syrup lend a sweet-and-sour flavor, and the crunchy onions pair well with the tender cauliflower and brussels sprouts.
I also love the "gourmet" look of this simple dish! Even though I've cooked it myself, filling my plate with food that looks like it's from a nice resturant always makes me smile. :) I'll probably never start a restaurant, but it sure is fun to make nice meals for others! :)
I asked Joshua what he thought of it the first time I served this, and he said "Well, if I have to eat brussels sprouts and cauliflower, this is a pretty good way to do it!" :)