Candied nuts add crunch and even more sweetness to this side of roasted veggies. Make an extra batch to serve for snacking before dinner—your guests will love them! Trim the brussels sprouts to a uniform size, halving any larger pieces so that they cook evenly.
Prep time15 minutes
Total time35 minutes
brussels sprouts, trimmed
, peeled and cut lengthwise in 1/2-inch thick wedges
(about 450 g), peeled, halved crosswise and cut in 1/2-inch thick wedges
bunch (about 400 g)
, halved diagonally
bag (250 g)
Maple Candied Nuts:
mixed pecan halves and
, coarsely chopped
Per each of 12 servings: about
Total fat12 g
Saturated fat2 g
Total carbohydrate18 g
Vegetables: In large bowl, toss together brussels spouts, parsnips, rutabaga, carrots, shallots, oil, thyme, salt and pepper. Spread in single layer on 2 lightly greased rimmed baking sheets. Roast in top and bottom thirds of 425°F oven, turning vegetables and switching and rotating pans halfway through, 25 to 30 minutes. Scrape into serving platter.
Maple Candied Nuts: Meanwhile, in small skillet, heat maple syrup and butter over medium heat, stirring, until melted; bring to boil and cook, stirring occasionally, until thickened, about 5 minutes. Stir in nuts and thyme; cook, stirring, until sticky and liquid is mostly evaporated, about 3 minutes.
Spread in single layer on parchment paper–lined rimmed baking sheet. Let stand until firm, about 10 minutes. Break into bite-size pieces. (Make-ahead: Store in airtight container for up to 3 days.) Sprinkle over vegetables.
Weeknight entertaining is a breeze when you put your slow cooker to work! Adding a bit of flour to the sauce at the end of cooking turns it into a rich gravy to serve alongside the roast. Green peas and mashed sweet potatoes make great accompaniments to this hearty cold-weather dish.
Portion size8 servings
Credits :Canadian Living Magazine: December 2015
boneless beef pot roast (top or bottom blade, or cross rib)
sodium-reduced beef broth
liquid honey and Worcestershire sauce
per each of 8 servings: about
Total fat25 g
Saturated fat10 g
Total carbohydrate12 g
Sprinkle beef with 1/2 tsp of the salt and 1/4 tsp of the pepper. Set aside.
In slow cooker, combine onion, garlic and bay leaf. Place beef over top. Whisk together broth, vinegar, tomato paste, mustard, honey, Worcestershire sauce, rosemary and remaining salt and pepper; pour over beef. Cover and cook on low until beef is tender, 8 to 10 hours.
Transfer beef to cutting board; remove any butcher's twine. Keep beef warm.
Discard bay leaf. Skim fat from surface of cooking liquid. Whisk flour with 1/4 cup water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Stir in parsley.
Thinly slice beef across the grain; serve with sauce.
Tip from The Test Kitchen: For the most flavourful sauce, choose a good-quality balsamic vinegar. Taste the sauce before serving; if it's very tangy, stir in up to one tablespoon of granulated sugar until dissolved sweetness.
Puff pastry is made by a time-consuming process of folding and rolling out dough brushed with butter. These layers expand during baking, giving it a "puff" effect that's light and flaky—the perfect base for appetizers and desserts.
frozen phyllo puff pastry
Thaw frozen phyllo pastry. In small microwaveable bowl, microwave butter until melted. Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Repeat with remaining phyllo and butter.
Halve layers lengthwise; cut crosswise into thirds to make 6 squares. Press 1 square into bottom and up side of each well of 6-count muffin pan, pointing overhang outward. Bake in 400°F oven until golden, about 6 minutes. Let cool completely in pan. (Make-ahead: Store in airtight container for up to 3 days or freeze for up to 1 month; reheat in 350°F oven until crisp, about 3 minutes.)