Dried Plum and Maple Brussels Sprouts from Zesty Cook

Lately you may have noticed there has been another man besides Funk in my kitchen. Scandal! Yep, last week I brought Zesty’s recipe into my kitchen and made his amazing apple crisp recipe. I loved every last bite of it (Funk is not a big dessert eater, so someone has to finish it off!)

This week I brought Zesty of Zesty Cook back to cook with me and tried his Figged and Maple Brussels Sprouts recipe. Did you know its BrusselS sprouts and not Brussel sprouts?! News to me! I wholeheartedly love Brussels sprouts and had never even tried them until just a few years ago. My favorite way to enjoy them is simply roasted with some oil, salt and pepper. Funk isn’t completely sold on them, finding brussles sprouts a bit too bitter. So I saw this sweetened b.sprout recipe as one that he might warm up to.

I naturally used vegetable stock in place of the chicken stock in this recipe. But one bigger swap I made was using dried plums in place of the dried figs. I didn’t have any figs on hand, but had a big container of antioxidant packed dried plums. You may be wondering why I’m calling them “dried plums” instead of their standard moniker: prunes. Because prunes sound gross and they have such a negative connotation in the food world – think staple snack in senior centers around the globe. But if you give them a taste, you’ll find they’re plump, moist, and delicious, and they’re so darn healthy for you it’s worth it to coin them “dried plums” just to get past the prune pessimism. I think my dried plums worked wonderfully in this recipe.

Here’s a note from Zesty:
As far as simplicity goes, this dish is very easy to make yet packs that powerful aroma when serving. You could serve this as a side dish for almost anything – fish, chicken, pork, beef – you name it. It could also be served as the star of the show if you so desired.

Ingredients
2 Cups Brussels Sprouts ( halved )
2 Figs ( Dried and chopped finely ) – I used 5 dried plums
1 Tbsp. Olive Oil – I used canola oil
1/2 Cup Chicken Stock – I used vegetable
1/4 Cup Pure Maple Syrup
Salt and Pepper

Method
Preheat oven to 400 Degrees Celsius.

In a bowl, add halved Brussels sprouts and coat with olive oil (canola) and salt and pepper.

Line cookie sheet with parchment paper and spread Brussels sprouts out evenly to prepare for roasting.

Roast for 20-30 minutes until done.

In a small sauce pan, add chicken (vegetable) stock and figs (dried plums) and bring to a gentle boil. Then turn to simmer and let reduce. Add maple syrup and continue to let it reduce for 10-15 minutes.

Once the Brussels sprouts are fully roasted, remove the pan from the oven and pour the maple fig mixture on top. Toss to coat evenly and place back in the oven until ready to serve. Enjoy!

I believe this dish made 4 servings. I took care of at least 2 of those servings. They were DIVINE. Oh my goodness, I used absolutely no table manners when scarfing these veggies down. I love the combo of bitter-sweet-salty and they tasted almost candied. Brussels sprouts are no dinky veggie either – they’re hearty, filling, and don’t wilt or get pushed around the plate.

I couldn’t wait for Funk to come home to try them. Success! When I asked if he was now sold on Brussels sprouts he said, “If you make them like this!” Now I think he’s a fan of every veggie I’ve ever made. Be still my heart! See, it was well worth it to have another man in my kitchen (ok another man’s recipes) this week to woo with food the man in my heart. Awwww.

These photos are courtesy of Zesty, who took much better shots than I did!