I love the scenic drive to Sundance Mountain Resort, but when I need an excuse to head over, it is often their food. I particularly enjoy the tangy sweet version of the Brussels sprouts and would make them if you could get the recipe. — HEATHER CARLTON, SALT LAKE CITY, UT
Sundance’s Brussels Sprouts
3 1/2 tablespoons fresh ginger, chopped 1/2 cup shallots, minced 1/2 cup garlic, minced 1 3/4 cups tamari 1 3/4 cups water 1 1/4 cups rice wine vinegar 3 1/2 cups brown sugar 5 1/4 tablespoons cornstarch
1 pound Brussels sprouts Sliced almonds for garnish > In a medium saucepan, simmer ginger, shallots, garlic, tamari, water, vinegar and brown sugar. Bring the mixture to a low boil, then add the cornstarch. Remove from heat and strain through a sieve.
Cut the Brussels sprouts in half. Toss them in a bit of oil, salt and pepper and roast them on a sheet pan in the oven at 450 F until soft and slightly charred (about 30 minutes). Toss Brussels in enough of the sweet and sour sauce to coat them. Garnish with sliced almonds.
SUNDANCE DEEP FRIES THEM, BUT IF YOU DON’T HAVE A FRYER, THIS WILL WORK.
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