Ayurvedic Roasted Maple Syrup Brussel Sprouts
Boost immunity with this vitamin C packed dish. Maple syrup provides important vitamins and minerals. Food is medicine, and medicine never tasted so good.
Ah…autumn. Apples, colorful leaves, squashes, and brussel sprout harvest time. A member of the Gemmifera cultivar group of cabbages, this odd-looking vegetable looks more like an ancient weapon than something to eat.
This oddly edible bud dates back to Ancient Rome and gained popularity in the 13th century in Brussels, Belgium. (Watch for a Mediterranean inspired sprout dish.)
The biggest grower of brussel sprouts is the Netherlands, with Mexico exporting the second most, so watch for a brussel sprout recipe inspired by the flavors of Baja.
According to WebMD, “Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.”
High in vitamin C, the timing of this veggie is perfect for supporting immunity as the respiratory season looms on the horizon.
There are some rather unappealing sprouts in the grocery stores. To experience what this sprout was meant to taste like, visit your local grower’s market now through March. Freshly harvested, on the stock sprouts, are delicious.
Paired with pure maple syrup, this dish offers a depth of flavors. To learn more about the science of sap, visit this Minnesota Grown article.
Benefits of maple syrup
- High in antioxidants
- Low on the glycemic index
- Supplies important vitamins and minerals
A long time Saumya client favorite, we hope this earthy, grounding dish packed with fiber, minerals and antioxidants, will become a regular part of your fall and winter meal planning.
Ayurvedic tastes that are most balancing for each dosha:
- Vata: focus on its best tastes which are sweet, sour and salty. Please cook until very tender to ease digesting.
- Pitta: focus on its best taste which are sweet, bitter and astringent.
- Kapha: focus on its best tastes which are pungent, bitter and astringent. Consider some hot chili flakes sprinkled on top. Sweet maple syrup and chili is quite pleasing.
Garnish and tweak the recipe to make it optimally balancing for you.
Approximately 6 servings
- 1½ + pounds brussel sprouts, locally grown and on the stock
- ¼ + cup olive oil
- ¾ teaspoon Himalayan pink sea salt
- ¼ teaspoon real black pepper (You know, the kind that tastes like something and has a little bite to it.)
- 2 tablespoons maple syrup
- ½ cup roasted almonds, coarsely chopped (optional)
- Preheat oven to about 375 degrees
- Remove any discolored leaves and cut the sprouts in half
- Coat the sprouts in olive oil, real black pepper and salt. Stir well so each chunk is well covered.
- On a cookie sheet or baking, spread out the sprouts making sure they have a little room around them so they can brown nicely. Caramelizing is key to this dish.
- Roast for about 15 minutes, watch for the caramelizing as cooking times vary.
- Rotate the sprouts to get a browning on each side and cook for an additional 30 minutes.
- Now, add the maple syrup and glaze those sprouts.
- Roast for another 15 minutes but keep an eye on the pan. (Total roasting time is about 45 minutes but depending on your oven, pan and altitude, time may vary.)
- Sprinkle toasted almonds.
- Take a few relaxing and grounding breaths, now enjoy!
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