Thursday, February 28, 2019

Coconut Syrup & Balsamic Vinegar Roasted Brussel Sprouts #recipe from Linda Wiken, author

A friend of mine recently posted on Facebook about making Maple Syrup & Balsamic Vinegar Roasted Brussel Sprouts for dinner. Being someone who really enjoys brussel sprouts, especially when roasted, I thought I’ll give it a try. I didn’t check with her about a recipe but experimented with my own ingredients and amounts.

For instance, I’ve come to enjoy coconut syrup.  It’s almost as yummy as Maple syrup but has fewer calories and a muted sweetness. So, I thought I’d give that a try in this recipe.

When it came to Balsamic Vinegar, I have a variety of types and flavors on hand. One I enjoy in particular, I’d picked up at a winery in Tuscany but it’s sweet and borders on being an digestif  (they do use the sweetest vinegars as such!), so that wouldn’t do. I needed one that would balance the sweetness syrup. So, I chose a Mission Fig Balsamic Vinegar. I like the idea of the flavor combinations.
I decided to finish off the brussel sprouts with a sprinkle of freshly grated cheese, in this case, Parmigiano Reggiano, which is what I had on hand.

What you’ll need:

2 tsp. coconut syrup
1 tsp. balsamic vinegar
extra virgin olive oil, to coat the brussel sprouts
freshly grated cheese
10 brussel sprouts

What to do:

1. Preheat oven to 325F.
2    2. Wash, dry and then trim the brussel sprouts. Slice in half and discard loose leaves.

    3. Add extra virgin olive oil to bussel sprouts and toss until well-coated.

         4. Mix coconut syrup and balsamic vinegar together.
      5. Add syrup and vinegar mixture to bruseel sprouts and toss again.
5    6. Coat a sheet pan with parchment paper and then spread brussel sprouts on it, cut sides down.
      7. Sprinkle with freshly grated cheese.
      8. Roast for 20 minutes.

     Enjoy as a side with ... anything!

Coming in March, the first of the Castle Bookshop Mysteries 
written by Essie Lang (that's me!)

  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

ROUX THE DAY,  the second  Dinner Club Mystery is available in paper and as an e-book. 
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase.


  1. I haven't come across coconut syrup but am intrigued.

  2. Coconut certainly gets around!
    This sound perfect for the Brussel sprouts lovers out there