I think everyone has a certain comfort food and roasted vegetables happen to be mine. Brussel sprouts are a great vegetable to play around with. They're so versatile that you can add spicy or sweet and they turn out delish. This recipe is one of my favorite sides and I probably make them twice a week. The syrup has its way of caramelizing the vegetables to that perfect crispiness. When I need a little bit of spice in my life, I'll add a little sriracha to the mix as well.
Heat the oven to 400 degrees. To make sure these bad boys are crispy, I cook them on the stove for about 5 minutes (or until they are brown) before putting them in the oven. Add in the olive oil, then the brussel sprouts and potatoes and heat them up for 2-3 minutes. After they are turning brown, add the rosemary and sage leaves. Once they are cooked, turn off the stove and toss with the maple syrup. Put in the oven for 35-40 minutes or when they are browned and crispy.
Ok, ok. I will admit something. I am a horrible baker. I try, but it's just something I struggle with. I look up to my little sister Gracie when it comes to baking. I don't know how she does it, but she knows how to make the best cookies I have ever had in my life. When I needed a little bit of comfort living in the DR, she was so kind to send me her super top secret recipe of her famous brown buttered chocolate chip cookies. I promise, these cookies will NOT disappoint. And if I was able to perfect them, you can to!
The key to the cookies is the butter. First melt half the butter in a skillet (8 tablespoons) on medium high and melt the butter until it gets nutty brown. Around 3-4 mins. Make sure the bottom is brown. Take off the stove and pour into a bowl. Cool the melted butter for 20-25 minutes.
Beat the remaining 1/2 cup butter with brown sugar for 3-5 minutes. Then beat the vanilla extract and molasses. Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth. Add the egg and egg yolk and beat for one minute. Add the flour, salt and baking soda, beating on low speed just until everything is mixed together. Then fold in the chocolate chips.
Scoop the dough onto a piece of plastic wrap. Flatten it slightly into a thick disk and refrigerate for a least 30 minutes. About 15 minutes before you're ready to cook, turn on the oven to 350 degrees.
Grease a tray and put 2 tablespoons worth of dough in a ball and sprad apart 2 inches. Bake for 13-15 minutes - or longer for crispier cookies. Sprinkle sea salt on top after they're done.
My name is Liddy and I'm just a gringa trying to eat bueno in Nueva York and beyond! #gringaapproved #T1D #GlutenFree