[Photograph: Ben Pieper]
Brussels sprouts are a provided on my Thanksgiving table, however I do not constantly provide them much idea. 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 brand-new cookbook, Selecting Sides
Why I selected this recipe: Including one step to my basic Brussels sprouts roasting method looked like an essential action when the result is an elevated side dish.
What worked: Desmond’s maple-butter mix is just sweet enough to accentuate the natural sugars in the roasted veggies without making them taste like dessert.
What didn’t: Nothing.
Suggested tweaks: If you’re pushed for stovetop space, you can make the maple-butter mixture ahead of time and shop it in the refrigerator. Let it come to room temperature before adding it to the Brussels sprouts.
Reprinted with authorization from Selecting Sides: From Vacations to Every Day, 130 Delicious Recipes to Make the Meal by Tara Matazara Desmond. Readily available any place books are offered.