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Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
Why I picked this recipe: Adding one step to my standard Brussels sprouts roasting method seemed like a necessary action when the result is an elevated side dish.
What worked: Desmond's maple-butter mixture is just sweet enough to accentuate the natural sugars in the roasted vegetables without making them taste like dessert.
What didn't: Nothing.
Suggested tweaks: If you're pressed for stovetop space, you can make the maple-butter mixture ahead of time and store it in the fridge. Let it come to room temperature before adding it to the Brussels sprouts.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, and Berkeleyside NOSH. Follow her @KateHWiliams.