I so enjoyed reading about all the things you guys took pleasure in yesterday. It seems we can all relate to feeling a bit guilty when we’re not being productive. No more!

I took pleasure in what was perhaps one of the best things I’ve ever cooked in my life.

Sweet & Spicy Maple Glazed Veggies

I picked up some brussels sprouts this weekend and I knew just exactly what I wanted to do with them.

I also had some leftover Golden Dutch potatoes, so I threw those into the mix as well.

Like my new cutting board? I won a CSN Stores giveaway from Kelly recently and ordered this. My kitchen is coffee themed and I heart it a lot. Gotta love free stuff.

Remember when I said I don’t like maple syrup? Well, I don’t, but I do like it on veggies and last night I made maple-glazed veggies that were out-of-this-world amazing.

Ingredients:

• 1 cup brussels sprouts
• 1 cup baby Golden Dutch potatoes
• 1/2 cup chopped carrots
• salt
• 1 tablespoon vegetable oil

For maple glaze:

• 1/2 cup 100% Pure Maple Syrup
• 1 tablespoon Red Wine Vinegar
• 1 teaspoon (or more) Red Pepper Flakes

Directions:

Bring 5 cups salted water to boil in a large pot on stove.

Wash vegetables. Trim ends from brussels sprouts and remove outer leaves. Slice potatoes in half to make like-size pieces.

Boil brussels and potatoes for 8-10 minutes, until fork tender.

Combine ingredients for glaze in a small bowl and whisk to combine.

Strain and place in a bowl of ice-water.

Heat oil over medium heat in a saute pan.

Add brussels, potatoes and carrots.

Pour in glaze and bring to a slow boil.

Reduce to medium-high heat and cook until glaze begins to reduce – about 15 minutes.

Serve as a side dish or over rice – or all by itself.

This dish really was exquisite. I was nervous about trying to make a glaze on my own, but I couldn’t find a recipe that was really what I wanted as most called for some kind of mustard and no spice. I guess sometimes I can make up my own recipes

I was shocked at how wonderful the brussels tasted. Usually I eat brussels sprouts because they are so healthy and I don’t hate them, but when cooked this way I truly loved them – they were the star of the show, far upstaging the taters and carrots.

You guys should really try this – even those of you who hate veggies. I promise it’s delicious.

In other news, I reunited with my old running buddy last night and it was fantastic!

She recently took a new full-time job and we stopped running together in the mornings, but we both worked the Newbie run at the part-timer last night and then went for a 3-mile run together afterwards.

My marathon motivation has been slightly iffy these past few weeks, but now I feel pumped again. Hopefully we’ll be able to start running together again more regularly.

Well, now I suppose it’s time to be productive. How weird would it be to eat leftover brussels sprouts before 9 a.m.? I really want to…

Q: Brussels Sprouts: love ‘em or hate ‘em?