Ingredients for the roasted Brussels sprouts:
- 500 g Brussels sprouts, cleaned and halved
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 2 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
- Optional: chopped fresh herbs such as parsley or thyme for garnishing
Preparation of the Brussels sprouts:
- Prepare the Brussels sprouts by removing the outer leaves and halving the florets. Make sure they are thoroughly washed and patted dry.
- Heat the olive oil in a large skillet over medium heat. Add the chopped garlic and sauté for about 1 minute, until fragrant.
- Add the Brussels sprouts to the pan and cook, stirring occasionally, for about 8-10 minutes until lightly browned and tender.
- Meanwhile, combine the balsamic vinegar and honey in a small bowl to prepare the glaze.
- Once the Brussels sprouts are lightly browned, pour the honey balsamic glaze over the Brussels sprouts and mix well to ensure all the florets are evenly coated.
- Continue roasting the Brussels sprouts until the glaze thickens and coats the florets, about 2-3 minutes, stirring occasionally to prevent burning.
- Season with salt and pepper and sprinkle with chopped fresh herbs if desired.
Ingredients for the polenta:
- 1 cup coarsely ground cornmeal (polenta)
- 4 cups vegetable broth or water
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
Preparation of the polenta:
- In a medium saucepan, bring the vegetable broth or water to a boil.
- Slowly stir the coarsely ground corn flour into the boiling liquid, stirring constantly to avoid lumps forming.
- Reduce the heat and simmer the polenta, stirring occasionally, until thick and creamy, usually about 15-20 minutes.
- Add the grated Parmesan cheese and butter to the polenta and stir well until the cheese is melted and the butter is fully incorporated.
- Season the polenta with salt and pepper and add more seasoning if desired.
- Keep the creamy Parmesan polenta warm until the roasted Brussels sprouts are ready.
Serve roasted Brussels sprouts with creamy Parmesan polenta for a delicious autumnal meal. The creamy texture and rich flavor of the polenta perfectly complement the sweet and sour glaze of the Brussels sprouts, making the dish a true delight. Enjoy!
