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!
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.