knock!" "Who's there?" "Arthur." "Arthur who?"
"Arthur any leftovers?"
Brussels Sprouts These have become favorites at Wickwood of even those
who claim not to care for Brussels Sprouts. They are surprisingly
addictive and definitely delicious. Here's to forming a healthy new
(side dish), 8-12 (hors d'oeuvre)
pound Brussels Sprouts
• 1-2 tablespoons olive oil
• Freshly ground black pepper
• Sea salt
• 2 tablespoons Maple Syrup
• 2 tablespoons Balsamic Vinegar
• Zest of 1 Orange
1. Preheat the oven to 350°F. Trim the Sprouts of their base
and any wilted/damaged leaves. Halve the smaller, quarter the
larger. Place in a baking pan and toss lightly with olive oil.
Season with pepper. Roast for 30 minutes (tossing after 20
minutes) until tender when pierced with a fork (length of time
depends on how dense the Sprouts are).
2. Meanwhile, simply mix the syrup and vinegar together in a
small bowl. When the Sprouts are tender, coat them with one
tablespoon of the liquid at a time. You'll want to coat them,
not drown them. Season again with pepper and salt. Sprinkle
with orange zest and serve immediately either with toothpicks
for hors d'oeuvres, or as a side dish.
a Thanksgiving tip. Generally your turkey is not cooked
enough if it passes you the cranberry sauce." --- Joan
Wickwood Inn | 510
Butler Street P.O. Box 1019 | Saugatuck, MI 49453
Tel 269.857.1465 |
| Bill and Julee Rosso Miller, Proprietors