Don't you just love Brussells Sprouts? A member of the cruciferous family, these delightful, often neglected little jewels are loaded with absorbable calcium and chock full of fiber and heart healthy antioxidants and phytochemicals. 

2 lbs Brussels sprouts
1/4 cup minced shallots
1 T low-sodium tamari
1/4 cup maple syrup
1/2 cup cubed fresh pineapple (or more if you like)
1 T dijon mustard
1 T cornstarch (to thicken)

Remove stems from Brussels and cut each in half. Cook the veggies in boiling water for about 2 minutes. Drain well and rinse in cold water.

Saute shallots in a little veggie broth or water for 3 minutes. Add the Brussels and saute for 3 minutes longer. Add the cubed fresh pineapple, and saute with the Brussels for another 2 minutes. Add a little water, if needed, to prevent burning and sticking.

Whisk together the maple syrup, tamari, mustard and cornstarch. Pour over the veggies and cook 2 minutes longer until the sauce has thickened.

This is a lovely side any time, but especially nice on your Thanksgiving table.