Description
Elevate your Thanksgiving feast with these unique sides: sweet Maple-Mustard Glazed Brussels Sprouts and creamy Pumpkin Sage Risotto.
Ingredients
- 1.5 pounds Brussels sprouts
- 1/3 cup maple syrup
- 2 tablespoons Dijon mustard
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 cup Arborio rice
- 1 cup pumpkin puree
- 4 cups vegetable broth
- 2 tablespoons fresh sage, chopped
- 1/2 cup Parmesan cheese, grated
Instructions
- Preheat the oven to 400°F (200°C).
- Trim and slice the Brussels sprouts in half.
- Whisk together maple syrup, Dijon mustard, olive oil, salt, and pepper in a bowl.
- Toss the Brussels sprouts in the glaze and spread them on a baking sheet.
- Roast for 20-25 minutes, tossing halfway through.
- Heat vegetable broth in a saucepan and keep warm.
- Sauté chopped sage in olive oil in a heavy-bottomed pot.
- Stir in Arborio rice and cook for 1-2 minutes.
- Gradually add warm broth, stirring frequently until absorbed.
- Incorporate pumpkin puree and Parmesan cheese once the rice is tender.
Notes
For an even more flavorful dish, consider garnishing with additional fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg