By The first week without Diego. The household has reshaped. The chair at the table where he sat has, by silent agreement, been left empty for the first three nights, and then on Wednesday night Lisa pulled it out and sat in it herself, and that was the end of that ritual. We are five now. We will be five for a long time, until the kids start leaving and we become four, then three, then eventually two. The math is moving forward. The math is what it is.
Diego called Sunday night. He had survived his first day. He had eaten three meals at the dining hall. He had unpacked. He had met more of his teammates. He was tired. He sounded okay. He talked to Lisa for thirty minutes. He talked to me for ten. He talked to the twins for five each. He talked to Sofia for two minutes. He hung up. We all sat in the den for a while. Then everyone scattered.
I cooked normal dinners that week. Breakfast burritos for the team. Stacked enchiladas Tuesday. Posole Wednesday. Grilled chicken Thursday. Saturday I made a bigger dinner — a pot roast — to start adjusting to the new family size. The pot roast was made for five. There was none left over.
Saturday night Lisa and I sat on the patio. She said, "Carlos." I said, "Yeah." She said, "I miss him." I said, "Me too." She said, "It is going to keep being weird." I said, "Yes." She said, "But we are going to be okay." I said, "Yes." We sat. The aspens whispered. The road bends. Feed your people. The game is won at the table.
That week of normal dinners — the enchiladas, the posole, the pot roast — was really about keeping the table alive, keeping it purposeful, keeping us from drifting into the quiet in a bad way. The Saturday pot roast was gone without a scrap left, which told me everything: we were hungry in more ways than one. These saucy maple Brussels sprouts became a fixture alongside those meals, a simple, slightly sweet, slightly sharp side dish that required just enough attention to keep my hands busy and rewarded the table with something warm and real. When you’re cooking for five instead of six, you want every dish to count.
Saucy Maple Brussels Sprouts
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 5
Ingredients
- 2 lbs Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons pure maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven. Heat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Prepare the sprouts. Toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated. Spread cut-side down in a single layer on the prepared baking sheet.
- Roast until golden. Roast for 18–20 minutes, until the cut sides are deep golden brown and the edges are crispy. Do not stir during roasting so the flat sides caramelize properly.
- Make the maple sauce. While the sprouts roast, whisk together the maple syrup, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, and red pepper flakes in a small saucepan over medium-low heat. Simmer for 3–4 minutes, stirring, until slightly thickened.
- Glaze and finish. Remove the sprouts from the oven and pour the maple sauce over them on the pan. Toss to coat and return to the oven for 4–5 more minutes, until the sauce is sticky and caramelized.
- Serve warm. Transfer to a serving dish and serve immediately alongside your main course.
Nutrition (per serving)
Calories: 185 | Protein: 6g | Fat: 9g | Carbs: 24g | Fiber: 6g | Sodium: 310mg