For some (that’s me!) Thanksgiving is all about the sides. I try to keep them vegetarian whenever possible especially since we usually have a turkey and one more meat main for all of the turkey haters (there are a few, not too many, in our family). I love roasting Brussel Sprouts along with shallots. The Brussel sprouts take on a mellow nutty flavor and the shallots become soft and sweet. It’s all delicious! To add another layer of sweetness, I drizzle some Petimezi (grape molasses) syrup over the veggies while they’re still warm.
Petimezi is a sweet syrup made from grapes that’s especially popular in Crete. It is made from grape must then boiled down until it turns into a thick, mineral rich, and perfectly sweet syrup. The good stuff is hard to find here in America. Most of the grape molasses here are made with sugar. I love to use it in salad dressings, drizzled over veggies, and even over pancakes!
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If you cannot obtain the grape molasses, you may substitute Balsamic vinegar mixed with some honey. Then, I sprinkle some shredded Parmesan cheese for some sharpness and a delicious salty cheesey kick.
These roasted Brussel Sprouts may just make it to your Holiday Table every year!
This recipe is part of my Thanksgiving Menu Series #2. You may dowload my Holiday Table ebook right HERE to get this recipe and many more that are part of this delicious and well-planned out menu. The book also contains a step-by-step game plan to help you host an impressive and delicious event.
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