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Maple-Glazed Brussels Sprouts

Maple-Glazed Brussels Sprouts



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Ingredients

  • 1 Pound Brussels sprouts, outer leaves removed and ends trimmed
  • 1 1/2 Tablespoon butter
  • 1 Teaspoon nutmeg
  • Pinch of cayenne, or to taste
  • 2 Teaspoons orange zest
  • Salt and pepper, to taste
  • 2 Tablespoons Grade A maple syrup

Directions

Bring a large pot of water to a boil over high heat. Once boiling, add the Brussels sprouts and cook, covered, until slightly underdone, about 5-7 minutes depending on the size of the sprouts. Drain and shock in an ice bath to stop the cooking process.

In a large pan over medium-high heat, melt the butter. Add the Brussels sprouts, nutmeg, cayenne, orange zest, and salt and pepper, to taste. Stir to incorporate. Add the maple syrup and stir to coat all the Brussels sprouts evenly. Remove from the heat and serve immediately.

Nutritional Facts

Servings4

Calories Per Serving118

Folate equivalent (total)70µg18%

Riboflavin (B2)0.2mg13.8%


2-1/2 pounds Brussels sprouts, halved lengthwise
1/4 cup walnuts, coarsely chopped
2 tablespoons extra-virgin olive oil
3 tablespoons maple syrup
2 tablespoons fresh thyme leaves, minced
kosher salt and freshly ground black pepper

Preheat oven to 400. In a large skillet, combine sprouts with 3/4 cup water. Bring to a simmer over medium heat, cover and cook for 5 minutes until sprouts are crisp-tender.

Meanwhile, spread walnuts onto a baking sheet, and toast in oven for 5 minutes until they begin to turn golden.

Remove cover from Brussels sprouts and increase heat to medium-high. Add olive oil, maple syrup and thyme and cook, stirring occasionally, until sprouts begin to caramelize. Season with salt and pepper, sprinkle with toasted walnuts and serve.


Maple-glazed brussels sprouts with crispy onion and bacon

1 Place the bacon and onions in the freezer for 20–30 minutes so they are easier to slice.

2 Preheat the oven to 300°F (150°C/Gas mark 2) and line a baking sheet with parchment paper.

3 Remove the bacon and onions from the freezer and peel the onions.

4 Using the slicer, cut the bacon and onions into paper thin slices, about 1/16 in. (1–2 mm) thick.

5 Spread them on the baking sheet, cover with another sheet of parchment paper, and dry out in the oven until browned and crisp. This will take about 20 minutes, but check regularly.

1 Wash the Brussels sprouts and carefully remove the outer leaves, reserving them for decoration.

2 In a saucepan of boiling salted water, cook the sprouts à l’anglaise, ensuring that they retain their crunch. Drain, reserving the cooking liquid to blanch the leaves for decoration, if wished.

3 Refresh the sprouts under cold water. Blanch the leaves reserved for decoration.

4 Slice the sprouts in half lengthwise. In a large skillet, melt the butter and cook until it turns a golden brown. Add the halved sprouts, flat side down, and fry until browned.

5 Deglaze with the maple syrup, spooning the pan juices regularly over the sprouts.

1 Season the Brussels sprouts with salt and pepper and arrange them on serving plates.

2 Scatter the browned bacon, onion, and parsley sprigs over them.

3 Finally, if using, brush the reserved outer leaves of the sprouts with the olive oil to give them a glossy finish and use to decorate the dish.

Extracted from Vegetables: Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts (Flammarion, 2020)


Maple-Glazed Brussels Sprouts

  • Author: Gabriel Miller
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1 x

Description

These Maple Glazed Brussels Sprouts are the perfect recipe to introduce your loved ones to a vegan diet this Thanksgiving!

Ingredients

6 cups brussels sprouts (fresh or frozen)

1 cup vegetable broth or water

2 tbs rice vinegar

1 tsp soy sauce or liquid aminos

1/4 tsp black pepper

Instructions

Stir all of your ingredients together in a medium stockpot. Turn the burner to medium heat. Cook for 10 minutes covered.

Keywords: vegetables, brussels sprouts, maple glazed, plant based gabriel brussels sprouts

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Hi I'm Gabriel! A broken back ended my football career and left me wondering if I would ever live a normal life again. Luckily, I discovered a health promoting plant-based diet that enabled me to lose 100 pounds and completely regain my health. I hope the recipes and information provided on my site are just as helpful in your own plant-based journey!

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Hi I'm Gabriel! After adopting a healthy plant-based diet I was able to lose 100 pounds and completely regain my health. I hope the recipes and information provided on my site are just as helpful in your own plant-based journey!


Maple Glazed Brussels Sprouts

3-4 cups of organic brussels sprouts, halved
2 tablespoons organic maple syrup
1 teaspoon garlic salt
2 tablespoons coconut aminos
1 tablespoon soy sauce

1. Preheat oven to 375° F.
2. Line a large baking sheet with parchment paper.
3. In a large bowl, add the brussels sprouts. Add in the maple syrup, garlic salt (more or less to taste), coconut aminos, and soy sauce.
4. Toss until brussels sprouts are evenly coated.
5. Spread the sprouts evenly on the baking sheet.
6. Place in the oven and flip the sprouts over after 25 minutes.
7. Watch closely and remove when the sprouts are browned and crispy, approximately 45 minutes.


Maple Glazed Brussels Sprouts

I love a good, green side to go along with any meal! I especially love these brussels sprouts because of how crispy the little leaves that fall off get. They are like little tiny potato chips with their crispy, salty texture and flavor.

These brussels sprouts also are a great umami bomb with the salty and sweet working together in this recipe. I really like maple syrup and the depth of flavor it imparts on this dish. I definitely do not recommend using any other type of syrup. You could substitute honey in place of the maple syrup but it would make this recipe much sweeter so be aware of that.

The red pepper flakes are optional but I encourage you to incorporate them! They aren’t overwhelmingly spicy and actually help bring out the other flavors in this recipe.

Easy Veggie Sides

When you are cooking a big meal, like Thanksgiving, it’s always nice to have a few sides that are quick and easy. These brussels hit the spot because they don’t require that many ingredients.

I don’t recommend making these ahead of time though. Simply because they can get soggy if they sit too long. You can prep the brussels sprouts up to two days ahead of time. Wash and remove the stems and then halve them and store in an air tight container.

You can prep the maple glaze ahead of time and warm it up right before tossing with the sprouts. Then pop it all in the oven just before you are ready to eat. Around the same time you would put the rolls or biscuits in the oven.

Favorite Holiday Sides

I always have a few favorite sides like Cheesy Potatoes and Saucy Butternut Squash Mac ‘n Cheese. You just can’t go wrong with potatoes and cheese, am I right? I am also here to tell ya that these brussels sprouts are always a winner too!


Maple-Glazed Brussels Sprouts with Bacon

Fresh brussels sprouts glazed with maple syrup and tossed with sauteed onion and bacon are a time tested family favorite.

Ingredients

  • 6 strips thick-cut bacon, cut into 1/2-inch pieces
  • 3 tablespoons butter
  • 1/2 cup onion, chopped
  • 1-1/2 lbs fresh Brussels sprouts (see recipes notes for frozen)
  • 1/2 cup maple syrup
  • Salt and freshly ground black pepper

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Trim the ends of the Brussels sprouts and remove any loose outer leaves. Add the sprouts to the boiling water and cook until they're tender and easily pierced with a knife, 6 to 8 minutes. Drain well and set aside until they're cool enough to handle, then slice in half lengthwise.
  3. While the sprouts are cooling, fry the bacon until crisp, then transfer to a paper towel-lined plate and drain all but 1 tablespoon of the bacon fat from the pan.
  4. Add the butter to the pan and melt over medium heat. Add the onion and sauté until soft and translucent, 4 to 5 minutes. Add the halved sprouts and continue cooking, stirring frequently, until they are lightly caramelized, 4 to 5 minutes longer.
  5. Add the maple syrup and stir until the sprouts are well coated. Add the bacon, season to taste with salt and pepper and continue cooking until the sprouts are nicely glazed, 3 to 4 minutes more.
  6. To keep this dish warm, transfer to an oven-proof serving dish, cover and place in a 250°F oven for up to one hour.

Notes

To use frozen Brussels sprouts in this recipe, defrost them overnight in the refrigerator for best results. Cooking time in the boiling water should be reduced to about 4 minutes, or you can microwave them according to package directions.

Note: Brussels sprouts can lose their bright green color if kept warming in the oven.

Nutrition Information:

Note: Nutrition information is estimated and may vary from your actual results.


Maple-Glazed Brussels Sprouts

Why this recipe works: Maple syrup and cider vinegar combine to create a sweet-sour New England–style glaze for stovetop Brussels sprouts. Halving the sprouts through the stem end ensured that they cooked through evenly and stayed together in the skillet. We mimicked the caramelized edges achieved through oven roasting by sautéing the sprouts in butter for several minutes before adding the broth. Be sure to use pure maple syrup, not pancake syrup. You will need a 12-inch skillet with a tight-fitting lid for this recipe.

4 tablespoons unsalted butter
2 pounds Brussels sprouts, trimmed and halved
1/2 cup chicken or vegetable broth
2 tablespoons maple syrup
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
1/8 teaspoon cayenne pepper
4 teaspoons cider vinegar
Salt and pepper

Melt 2 tablespoons butter in 12-inch skillet over medium-high heat. Add Brussels sprouts and cook, stirring occasionally, until browned, 6 to 8 minutes. Stir in broth, 1 tablespoon maple syrup, thyme and cayenne. Cover, reduce heat to medium-low, and cook until sprouts are nearly tender, 6 to 8 minutes.

Uncover, increase heat to medium-high, and cook until liquid has nearly evaporated, about 5 minutes. Off heat, stir in remaining 2 tablespoons butter, remaining 1 tablespoon maple syrup, and vinegar until combined. Season with salt and pepper to taste. Serve.

Exerpted with permission from “The Side Dish Bible” by America’s Test Kitchen.

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Fried Brussels Sprouts with Maple Cider Glaze

  • 3/4 cup Sugarmaker’s Cut pure maple syrup
  • ½ cup apple cider vinegar
  • ½ cup fresh apple cider
  • pinch kosher salt
  • 1 lb Brussels’ Sprouts
  • Vegetable oil for frying

Combine maple syrup, apple cider vinegar, apple cider and salt in a medium sized pot. Reduce by 1/4 over medium heat stirring constantly. Set aside. De-stem Brussels and cut in half, pulling off any outer leaves that are loose. Fry in 350 degree oil for 1 minute or until brown. Season Brussels immediately with a pinch of salt and toss with one tablespoon of reduction for every cup of Brussels.

If you don’t have a fryer, take the raw cleaned Brussels and toss with oil and salt. Roast in a 375 degree for 20 minutes. Brussels should be tender but still have a bite to them. Toss with one tablespoon of reduction for every cup of Brussels while hot.

Makes a pile of sumptuous tangy sweet Brussels. How many it serves depends on how restrained your eating companions are but estimate 2-4 people.


Grilled Shrimp Tacos With Sriracha Mayo Slaw

1. Heat a large skillet over high heat and add 2 tablespoons olive oil. When hot, add the Brussels sprouts and season with salt.

2. Let the sprouts cook, undisturbed for about 1 minute before moving around to make sure that they get caramelized.

3. Toss and cook for an additional minute and then remove from the pan to a plate.

4. Add the remaining olive oil and the scallions and walnuts. Toss until the walnuts are toasted and the scallions are slightly caramelized, about 2 minutes.

5. Add in the apple cider and let reduce for 30 seconds and then add the maple syrup. Bring to a simmer and add in the red pepper flakes and a little more salt.

6. Stir the Brussels back into the pan and toss to coat. Remove to a platter, top with the lemon zest, and serve.