Saugatuck, Michigan


"Knock, knock!" "Who's there?" "Arthur." "Arthur who?"
"Arthur any leftovers?" --- Anonymous

Maple Balsamic Brussels Sprouts

Maple Balsamic Brussels Sprouts These have become favorites at Wickwood of even those who claim not to care for Brussels Sprouts. They are surprisingly addictive and definitely delicious. Here's to forming a healthy new eating habit!

Serves 4 (side dish), 8-12 (hors d'oeuvre)

• 1 pound Brussels Sprouts
• 1-2 tablespoons olive oil
• Freshly ground black pepper
• Sea salt
• 2 tablespoons Maple Syrup
• 2 tablespoons Balsamic Vinegar
• Zest of 1 Orange

1. Preheat the oven to 350°F. Trim the Sprouts of their base and any wilted/damaged leaves. Halve the smaller, quarter the larger. Place in a baking pan and toss lightly with olive oil. Season with pepper. Roast for 30 minutes (tossing after 20 minutes) until tender when pierced with a fork (length of time depends on how dense the Sprouts are).

2. Meanwhile, simply mix the syrup and vinegar together in a small bowl. When the Sprouts are tender, coat them with one tablespoon of the liquid at a time. You'll want to coat them, not drown them. Season again with pepper and salt. Sprinkle with orange zest and serve immediately either with toothpicks for hors d'oeuvres, or as a side dish.

Here's a Thanksgiving tip. Generally your turkey is not cooked
enough if it passes you the cranberry sauce."   --- Joan Rivers


The Inn


Wickwood Inn   |    510 Butler Street   |   Saugatuck, MI 49453
Tel 269.857.1465   |  
www.wickwoodinn.com   |    Bill and Julee Rosso Miller, Proprietors