RecipeMuncher

Every winter season, I look forward to the wide availability of Brussels sprouts and acorn squash. I prepare them many different ways, but I make it a point to never overwhelm the distinct flavors of these seasonal veggies. This time around, I steamed the vegetables until tender, then sautéed them in a little butter until caramelized. Finally, I glazed them in balsamic-maple syrup. The children love this dish because of its intriguing flavors; the sweet, tart and savory notes with a hint (...)