November 24, 2014

Spicy Habanero & Maple Brussels Spouts

Here's an impossibly easy new recipe to pucker up mouths at your Thanksgiving table! Inspired by a non-vegan dish served at one of my favorite neighborhood restaurants, Saraghina, these brussels sprouts are spicy as all get out, sweet and salty with just the perfect amount of caramelized crispness. It takes just about 20 minutes and is the perfect addition to any meal. Pictured above on a stuffed Sunday brunch table surrounded by roasted potatoes, apple rosemary coffee cake, tempeh scramble, roasted romanesco, raw farm carrots, watermelon radish, and (of course) coffee. 

2 Tbs. Coconut Oil
1/2 - 1 Habanero pepper (minced finely- adjust to your spice tolerance)
1 lb. Brussels Sprouts (trimmed and cut in half length-wise)
2-3 Tbs. Pure Maple Syrup (adjust to taste)
1/2 tsp. salt

Heat the coconut oil in a cast iron pan over medium heat. Once melted, add the hot pepper and stir. A minute or two later, add the brussels sprouts and saute, stirring often, until they begin to brown. Season with salt and drizzle with maple syrup and continue heating until you reach desired carmelization. Taste for sweetness/ spice and adjust accordingly. Serve hot!

Yours in celebration,

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