Roasted anything is delicious. Roasted Brussels sprouts is hands down the most delicious of all! Their little leaves become crispy like potato chips. Drizzled in maple syrup and sprinkled with chili powder, this smokey sweet treat is the perfect side dish for Thanksgiving. I began making this dish a few years ago as simply roasted Brussels sprouts, but by the time they were served they were no longer hot and had lost some of their crisp - in a way losing some of their pitzaz. I then had the genius idea to turn it into a salad. A sprinkle of feta, some chopped red onion, and some balsamic glaze and BAM. The pitzaz is back.
Similar the Roasted Sweet Potato and Browned Butter, this is another side dish that is not only seasonally appropriate for Thanksgiving but pairs well with the earthy yet soft fruity notes of Unionville Vineyards's Pinot Noir Reserve.
3 lbs of Brussels sprouts halved - the key here is uniform size
1/2 tbsp maple syrup
1 tbsp of olive oil
1 tsp of chili powder
1/4 cup of feta cheese
1 tsp of salt
1 tsp of cracked black pepper
1 red onion - minced
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‘Newness’ has been the theme of Unionville for the past year or so, and this Spring is certainly no different. With days getting consistently warmer and sunnier, the grapevines are waking up from their long Winter’s nap in full force and with the emergence of new leaves and shoots comes a slew of growth and expansion for the winery.
The extremely harsh Winters of 2013 and 2014 were hard on...
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