Licking the Plate. I am substituting sweet potatoes for the Yukon potatoes and chicken broth to mash them in place of the butter and cream. I am pairing it with a recipe from Forks Over Knives for Maple-Glazed Brussels Sprouts.
Maple-Glazed Brussels Sprouts
1 1/2 lbs Brussels Sprouts
1/4 cup finely minced shallots
1/4 cup Maple Syrup
1 TBSP Dijon mustard
1 TBSP arrowroot powder
Finely diced red bell pepper, optional
Chopped Pecans, optional
1. Bring saucepan of water to boil. Cut the stems off the Brussels sprouts and discard. Cut the sprouts in half. Cook the sprouts in the boiling water for 2 minutes, drain. Rinse with cold water.
2. In a heavy nonstick sauce pan, saute the shallots in a small amount of water or vegetable broth for 2 to 3 minutes. Add the boiled Brussels sprouts and saute for 4 more minutes. Whisk together maple syrup, Dijon mustard, and arrowroot powder in a small bowl. Pour the mixture over the Brussels sprouts and cook for about 2 minutes until the sauce thickens. Garnish with bell pepper or nuts if desired.
Maple-Cider Pork Roast