Mystery Lovers' Kitchen: Coconut Syrup & Balsamic Vinegar Roasted Brussel Sprouts #recipe from Linda Wiken, author

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.

2 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

TROUBLE ON THE BOOKS

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