Brussels sprouts with tomato sauce and maple syrup
Brussels sprouts are a winter vegetable with the pretty appearance of miniature cabbage.
There are several varieties and they are available on the market during the coldest months of the year, between November and March.
Rich in vitamins A, C, K and the B group, as well as iron, phosphorus, calcium and antioxidants, they contain few calories and can make a perfect side dish or if accompanied by rice pilaf, a tasty and balanced main course.
They have a strong and bitter flavour and go very well with sweet and sour condiments, especially maple syrup which gives them a sweet, caramel-like taste.
PREPARATION
2/3 servings
Preparation: 5 minutes
Cooking time: 30 minutes
Difficulty: easy
Side dish
Author: MapleFarm
INGREDIENTS
- 370g of Brussels sprouts
- 1 tablespoon of EVO oil
- 100g of tomato sauce
- ½ onion
- 1 garlic clove
- 1 chilli
- 2 tablespoons of Maple Farm maple syrup, Grade A, Amber variety
- 1 tablespoon of soy sauce
- ½ lemon
- ½ teaspoon of cornflour
- roasted peanuts
INSTRUCTIONS
- Heat oven to 190°C.
- Clean the Brussels sprouts by removing the hard stem and outer leaves, rinse them under water and cut them into halves.
- Place them on a baking tray lined with baking paper and drizzle with extra virgin olive oil.
- Bake for 25 minutes, until they are tender and slightly caramelised on the edges.
- In the meantime, prepare the sauce in a pan by browning the onion and garlic with a tablespoon of extra virgin olive oil.
- Add the tomato sauce, maple syrup, soy sauce, the juice of half a lemon and the cumin.
- Leave to cook for 10 minutes. At the end of the cooking time and in order to thicken, add half a teaspoon of sifted corn flour and stir to avoid lumps.
- Return the rolls to the pan until the sauce has set well.
- Remove from the fire and serve with coarsely chopped peanuts and, if desired, fresh spring onion.
