Chopped Brussels Sprouts with Maple-Currant Relish
The adorable and delicious Brussels sprout isn’t so adorable and delicious to everyone. My daughter once cried through an entire Thanksgiving dinner in a stand-off with a single sprout. I’ll admit, I too had to grow into my appreciation for these little vegetables high in protein, fiber and Vitamins C and K.
A friend once showed me a trick of mixing them with walnuts to cut out their bitterness and green grapes for an added sweetness. Based on that, I came up with this festive little side dish.
- about 10 sprouts
- 1 cup green grapes, quartered
- 1/4 cup crushed walnuts
- 1 tsp olive oil
- 1/4 cup maple syrup
- 1/4 dried currants
- 1/8 cup water
- sea salt and ground pepper to taste
In a food processor, pulse the sprouts until chopped. Pour into a bowl and toss with the grapes and olive oil. Pour the mixture into a baking pan and broil for about 20 minutes or until lightly browned. When finished, add in walnuts and mix together well.
In a small saucepan, heat the currants and water until the water is simmering. Add in the maple syrup and cook on low heat until the sauce becomes syrupy and thick. Plate the Brussels sprouts and then pour the maple-currant compote on top. Garnish with a mint leaf and serve.