To go along with the cornflake buttermilk chicken, I decided to finally tackle the bag of brussels sprouts that had been sitting in my crisper since my last Trader Joe’s run. The goal was to re-create the molasses brussels sprouts I ate at The Front Porch a few months ago. I checked out a couple of recipes that used either maple syrup or molasses and ended up with something like the following:
1/6 c. cider vinegar
1/6 c. maple syrup
2 T molasses
salt and pepper
Here’s what it looked like when I poured it over the sprouts to roast:
Kinda soupy, less glaze-y than I was going for. Tasty, but a mess to keep the sauce from running all over the rest of the plate.
How could I fix this one? More maple syrup/molasses? Less vinegar? Olive oil? Give up and make these totally delicious-sounding brown sugar glazed sprouts instead?