The newest cookbook from James Beard Award-winning author Trish Magwood, My New Table, hit bookshelves across the country this week, offering up more than 100 easy-to-follow recipes that showcase the natural flavour of fresh ingredients.

Although Brussels sprouts are available to Canadians year-round, most crops tend to mature in late autumn and early winter to create a more buttery and earthy flavour profile. In Magwood’s rendition of the seasonal side dish, the acclaimed author balances out the vegetable's inherent earthiness with the addition of sweet and savoury elements like pancetta, medjool dates, maple syrup, and aged balsamic vinegar.

“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,” explains Magwood in the recipe introduction. “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.”