This is the irresistible veggie side dish Trish Magwood makes to win over kids
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Trish Magwood describes “My New Table: Everyday Inspiration for Eating + Living” (out Oct. 26) as “a cookbook of family recipes, for however you define family.” In the new title, a lifestyle guide of sorts, the Toronto-based chef, author, TV personality and mom of three shares more than 100 simple, seasonal recipes for the modern table, with a side of lovely photography that serves as a visual feast, too.
The how-tos are casual, short and sweet, but peppered with personal anecdotes, as well as nods to loved ones. The Caramelized Onion Soup that Magwood calls a Christmas Eve tradition, for example, reflects her Aunt Nancy’s “attention to the things that matter” (see: the cheese, which belongs on the bottom, contrary to popular practice).
The Cottage Lasagna (”the best lasagna I have ever had”), adapted over years, takes inspiration from the signature dish belonging to her sister-in-law’s mom. Liv’s Chocolate Pudding is a new spin on her grandmother’s age-old, feel-good dessert, with a tweak from Magwood’s daughter, Olivia.
Taste-testing the book’s recipes was a friends-and-family affair, ensuring the dishes will be crowd pleasers at your table, too. See for yourself with Magwood’s candied Brussels sprouts, which comes with a sweet touch in more ways than one.
Trish Magwood’s Brussels Sprouts with Pancetta and Dates
“I remember the first time I had Brussels sprouts. I was in grade nine and at a friend’s house. Her mom made me eat them, and I hated them. Oh, how I’ve changed. The Niagara Street Grill, way back when, taught me to love all veggies thanks to their amazing sides. This recipe is a great side mostly because of the maple syrup and balsamic vinegar that candy the sprouts. And now it’s one that I feed to the friends of my kids. I tell them, ‘If I make you eat your veggies, it means I love you and you are like family.’”
5 oz (140 g) pancetta, cut into chunks
1 lb (455 g) Brussels sprouts
2 tbsp (30 mL) olive oil
Salt and freshly cracked pepper
3 tbsp (45 mL) aged balsamic vinegar
2 tbsp (30 mL) maple syrup
1/2 cup (125 mL) Medjool dates, pitted and halved
Preheat the oven to 425°F (220°C). In a pan over medium heat, fry the pancetta for 2 to 3 minutes per side until it crisps and curls.
In a shallow baking dish or sheet pan lined with parchment paper, toss the Brussels sprouts with the olive oil. Season with salt and pepper. Roast for 10 minutes. Drizzle with the balsamic and maple syrup and toss to coat. Top with the dates and pancetta, and roast for 10 more minutes or until just softened. Place under the broiler for about 30 seconds at the end to caramelize. Season with salt and pepper and serve. Serves 4.
Cook’s note: For added richness, top while hot with a few dollops of gorgonzola or your favourite blue cheese, just before serving.
Recipe excerpted from “My New Table,” by Trish Magwood, by arrangement with Appetite by Random House, a division of Penguin Random House Canada. Copyright © 2021 Trish Magwood. Photography © Ksenija Hotic. All rights reserved.