Brussel Sprouts with Maple Syrup

Some of the best dishes we have are inspired by a simple daily activity. A trip to the farmers market, watching a cooking show, reading a food blog or even a magazine article at the doctors office. So after perusing my monthly edition of Bon Appetit magazine this particular recipe caught my eye....

Okay, now this is not the healthiest of recipes but this is very, very good. I used grade B pure maple syrup which is the more darker and flavorful one and it worked quite well.


4 tablespoons of olive oil (divided)
2 pounds of brussel sprouts (trimmed and halved)
1/4 cup pure maple syrup (used B grade)
2 tablespoons unsalted butter
2 tablespoons flat leaf parsley (chopped)
1 1/2 tablespoons fresh chives (chopped)
1 tablespoon sage (thinly sliced)
Salt and pepper to taste

To prepare:

Heat 2 tablespoons olive oil in a large skillet over medium high heat. working in 2 batches and adding 2 more tablespoons oil between batches cook brussel sprouts, cut side down in a single layer in heavy skillet, until deep brown, 4-5 minutes. Season brussel sprouts with salt and pepper and toss; cook until tender, 3-4 minutes longer. Transfer to a large bowl.

Remove skillet from heat; add maple syrup, butter and herbs to pan. Once butter has melted, add brussel sprouts to syrup and toss to coat. Transfer brussel sprouts mixture to a large serving platter and drizzle lightly with oil. Enjoy!


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