Roasted Brussels Sprouts with Maple Syrup-Brown Butter Glaze #ThanksgivingRecipe by @LeslieKarst

 

You’ve no doubt already settled on the sides for Thanksgiving dinner tomorrow, but in case you’ve decided on Brussels sprouts but are wavering on just how to prepare them, here’s a delicious and easy recipe made with ingredients you likely already have on hand in your kitchen.

And even if you don’t make them for dinner tomorrow, after reading this post, I’m guessing you’ll want to make these sprouts some time in the very near future—for that maple syrup-brown butter is simply divine! (I seem to be on a brown butter kick of late, since this is the last recipe I posted here, lol.)

 

Roasted Brussels Sprouts with Maple Syrup-Brown Butter Glaze

(serves 2-4)

Ingredients

1 lb. Brussels sprouts

1 tablespoon olive oil

¼ teaspoon salt

¼ teaspoon pepper

2 oz. (¼ stick) butter

1 tablespoon maple syrup

1 tablespoon balsamic vinegar

¼ cup panko

 

Directions

Preheat the oven to 375 degrees F.

Remove any brown or yellow leaves from the sprouts, cut off the bottoms of the stems, and slice them in half (or in quarters, if large). Reserve separately the loose leaves that come off the sprouts.

 

Toss the sprouts with the oil, salt, and pepper, spread out in a single layer on a baking sheet, and place in the preheated oven.

 

While the sprouts are roasting, prepare the glaze. Melt the butter over medium-low heat in a saucepan (a light-colored pan makes it easier to see when the color changes). Stirring often to keep the milk solids from burning, simmer the butter until it turns a light brown and has a fragrant, nutty aroma.

 

Remove the butter from the heat and stir in the maple syrup. 

 

Roast the Brussels sprouts for about 20 minutes—until a fork goes into them easily. Remove from oven and add to them the balsamic vinegar and loose leaves. Toss well, then return to the oven and roast for 5-10 more minutes, until done to your liking.

 

Remove the sprouts from the oven and toss with the brown butter and panko, and serve. 

 

🌱  🍗  🌿

 

A SENSE FOR MURDER

the brand new Sally Solari mystery

is now available for purchase!

 

Praise for A SENSE FOR MURDER:

 

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

 --Publishers Weekly

 

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Also now available:

Justice is Served:  A Tale of Scallops,

the Law, and Cooking for RBG

(available for purchase here)

 

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court." 

 

-Foreword Reviews (starred review)

 

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

All of the Sally Solari Mysteries are available through Amazon, Barnes and Noble, and Bookshop.

 

Mock Manhattan Cocktail #recipe by @LeslieKarst

 

Sometimes when you don’t want to indulge in an alcoholic drink, it’s still fun to have something that brings on the cocktail hour vibe. This refreshing beverage is the perfect answer to those occasions, as not only does it look like the real Magoo, but its taste is in fact reminiscent of an actual Manhattan.

 

Now, it’s true this beverage does in fact include a tiny bit of alcohol—by way of the Angostura bitters—but the amount is small enough that it shouldn’t have much of an effect on you. (And if you want to go full teetotaler, feel free to substitute a teaspoon of the Maraschino cherry juice for the bitters.)

Sun tea—iced tea made by letting the bags soak in water out in the sunshine—has a lovely, smooth taste, far less bitter than many iced teas. I use decaffeinated tea bags to make my sun tea, so that enjoying it in the evening doesn’t affect my sleep.

Mock Manhattan Cocktail

Ingredients

4 oz. sun tea (see below)

dash Angostura bitters

1 Maraschino cherry

 

Directions

To make the sun tea, place 5 black tea bags in a tall glass pitcher filled with cold water and set it out in the sun for at least 4 hours, and up to 8 hours, depending on how strong you like your tea.

 

Place the 4 oz. tea and the bitters in a cocktail shaker filled with ice and shake vigorously, then strain into a chilled Martini glass. Garnish with the cherry.

Santé!

 

🌿  🍸  🌱

A SENSE FOR MURDER

the next Sally Solari mystery (releases Aug. 1)

is now available for pre-order!

 

Advance praise for A SENSE FOR MURDER:

 

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

 --Publishers Weekly

 

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Also now available:

Justice is Served:  A Tale of Scallops,

the Law, and Cooking for RBG

(available for purchase here)

 

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court." 

 

-Foreword Reviews (starred review)

 

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

All of the Sally Solari Mysteries are available through Amazon, Barnes and Noble, and Bookshop.

 

 

 

Grilled Zucchini #recipe by @LeslieKarst

 

’Tis the season for zucchini to be bustin’ forth from all of our summer gardens, so I thought I’d give you a simple and delicious way to get rid of--I mean, prepare--the humble squash. It’s the perfect side dish to throw on the barbecue while you’re letting your grilled meat rest after cooking, and this same method also works well for other veggies such as bell peppers and green onions. 

 

Grilled Zucchini

(serves 4)

Ingredients

4-5 medium zucchini

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon Italian seasoning or herbes de Provence

salt and black pepper

 

Directions

Prepare a grill or barbecue to medium-hot heat.

Cut the zucchini lengthwise, into ¼ to ½ inch slices

 

Brush both sides of the zucchini with olive oil and balsamic vinegar, then sprinkle with Italian seasoning, salt, and pepper.

 

Grill the zucchini till it browns on the bottom, then flip and continue grilling till browned on the other side, as well. 

 

Voilà! Easy peasy! And SOOOOO delicious!

 

🌿  🍉  🌱

 

Look what's new from Leslie!

Justice is Served:  A Tale of Scallops,

the Law, and Cooking for RBG

(available for purchase here)

 

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court."

-Foreword Reviews (starred review)

 

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

A SENSE FOR MURDER

the next Sally Solari mystery (releases Aug. 1)

is now available for pre-order!

 

Advance praise for A SENSE FOR MURDER:

 

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

 --Publishers Weekly

 

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

All of the Sally Solari Mysteries are available through Amazon, Barnes and Noble, and Bookshop.