Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
Makes 4 servings
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1-teaspoon caraway seeds
1-tablespoon maple syrup
Pinch of red chili flakes
1 pounds Brussels sprouts, trimmed and cut in half, rinsed and patted dry
¼ teaspoon sea salt
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a large bowl, whisk together the olive oil, maple syrup, Dijon mustard, caraway seeds, and red chili flakes. Add the trimmed Brussels sprouts to the mixture, toss well, then spread them in an even layer on the prepared pan. Season the Brussels sprouts with sea salt and roast until the outer leaves are crispy and the centers are tender all the way through, about 20 to 25 minutes. Transfer to a plate and serve immediately.
Variation: Get a little nutty. Place a ¼ cup of pecans on a baking sheet and toast at 350 degrees for 7 to 10 minutes, until aromatic and slightly browned. Chop coarsely before sprinkling on this yummy dish.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)