Brussels Sprouts With Maple Syrup Food

MAPLE SYRUP ROASTED BRUSSELS SPROUTS RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Trim the stems of the sprouts. Remove any outer leaves that are wilted. Cut the sprouts in half.
• Add the Brussels sprouts, oil, salt, and pepper to a large bowl. Toss to fully coat the sprouts.
• Spread the sprouts onto a large baking sheet in a single layer.
• Roast for 15 minutes. Stir the sprouts, trying to flip over as many as you can.
• Roast for 10 minutes.
• Drizzle the maple syrup over the sprouts and stir to coat. Roast for 8-10 more minutes.

MAPLE BACON BRAISED BRUSSELS SPROUTS

Steps:

• Rinse the Brussels sprouts under cold water and reserve on a dry cloth to dry. Once dry, cut each sprout into quarters and place aside.
• Place the bacon strips on a cutting board and cut into 3/4-inch strips. In a medium saute pan, heat the lardons over medium heat until crisp. Strain the lardons out of the pan and place on paper towels. Keep the bacon fat in the pan, add the butter and heat until melted. Once the butter is melted, add the Brussels sprouts and stir frequently. Saute until the sprouts begin to brown. Add the lardons back to the sprouts and add the maple syrup. Heat until the syrup appears to stick to the Brussels sprouts and a deep caramelization is reached. Season with the salt and pepper.

SWEET MAPLE ROASTED BRUSSELS SPROUTS

Steps:

• Over high heat and in a very large skillet, heat canola oil until shimmering. Add sprouts to the skillet and season with salt and pepper. Cook sprouts over high heat without stirring until they are nicely browned, around 2 minutes. Add butter and brown sugar and continue cooking over moderately high heat, occasionally stirring, until the sugar has melted. Add maple syrup and cook, stirring occasionally, until the Brussels sprouts are JUST crisp-tender, about 7 minutes. Do not overcook sprouts - if they begin to emit an unpleasant sulfur smell they have cooked too far. Stir in vinegar. Add chestnuts or walnuts and walnut or grape-seed oil and cook until hot.
• Transfer the brussels sprouts and nuts to a bowl using a slotted spoon. Boil the cooking liquid over high heat until it slightly thickens, about 3 minutes. Pour pan sauce over the brussels sprouts and serve.

MAPLE AND DIJON GLAZED BRUSSELS SPROUTS

Steps:

• Melt butter in large skillet on medium-high heat.
• Add sprouts and cook and stir for 5 minutes, or until lightly browned.
• Stir in remaining ingredients and bring to a boil.
• Reduce heat and cover. Cook 8 minutes, or until sprouts are tender and sauce has reduced to a thick glaze; removing lid after 5 minutes.

BRUSSELS SPROUTS WITH MAPLE AND CAYENNE

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, toss brussels sprouts with olive oil; season with salt. Roast until brussels sprouts are browned in spots and tender when pierced with a knife, 15 to 20 minutes, stirring halfway through. Meanwhile, in a small bowl, combine syrup and cayenne pepper. Drizzle brussels sprouts with maple syrup mixture, stir to coat, and roast 1 minute.

MAPLE BRUSSELS SPROUTS WITH ONIONS

Steps:

• In a large skillet, heat oil over medium low heat; cook onions, stirring frequently, for about 20 minutes until tender and golden.
• Add brussels sprouts and 1/4 cup of water; increase heat to high, cover and cook for 5 minutes.
• Stir in maple syrup; cook, uncovered and stirring, for 5 to 10 minutes or until liquid has evaporated and brussels sprouts are tender and coated.
• Season with salt and pepper to taste.

BRUSSELS SPROUTS WITH PANCETTA AND MAPLE GLAZE

Steps:

• Preheat the oven to 475°F.
• Heat 2 teaspoons olive oil in a medium saucepan over medium-high heat. Add the pancetta and sauté for 8-10 minutes, or until fat had rendered and the pancetta is crispy. Add the shallot and sauté 2 minutes longer.
• Stir in the sherry vinegar, maple syrup, and brown sugar. Bring to a boil, then lower the heat to medium and simmer to reduce the liquid by half. This will take 20-25 minutes.
• While the glaze is reducing, toss the brussels sprouts with the remaining 3 tablespoons olive oil and salt. Stir to coat evenly coat. Arrange them on a baking sheet in a single layer and roast 20-25 minutes.
• Toss the brussels sprouts with the glaze and serve hot.

MAPLE ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
• Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.

MAPLE BRUSSELS SPROUTS WITH BACON

Steps:

• Mix brussel sprouts, olive oil, water and salt in a microwave dish and microwave for 5 minutes or till tender.
• Meanwhile fry bacon till crisp, drained and crumbled, set aside.
• Heat oil in a frying pan brown onions for 5 minutes add garlic and seed cook for 1 minute.
• Add balsamic vinegar to pan deglaze scraping any goodness from pan.
• Toss cooked brussel sprouts drizzle with syrup warming through.
• Garnish with bacon.
• Season with salt and pepper if needed.