SWEET MAPLE ROASTED BRUSSELS SPROUTS
When cooked properly Brussels Sprouts have a sweet and nutty flavor with a slight hint of bitterness. This quick and easy recipe offsets that slight bitterness with a sweet maple syrup pan sauce. The recipe can be easily halved. I adapted this from Julie Taras of Little Giant restaurant in New York City.
Provided by NcMysteryShopper
Categories Vegetable
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 244.8, Fat 16.9, SaturatedFat 6.5, Cholesterol 24.4, Sodium 24.8, Carbohydrate 22.8, Fiber 3.4, Sugar 10.8, Protein 3.2
MAPLE ROASTED BRUSSELS SPROUTS WITH BACON
Who knew Brussels sprouts could ever taste this good! Caramelized and crispy, these sprouts gain a nutty flavor from the roasting process.
Provided by stefychefy
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 55m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 13.6 g, Cholesterol 6.6 mg, Fat 12.1 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 2.2 g, Sodium 352.2 mg, Sugar 7.6 g
MAPLE-BACON BRUSSELS SPROUTS
Bacon and maple are a match made in heaven. Now add in Brussels sprouts and you have a trifecta of tasty goodness. This Allrecipes Magazine recipe is based on stefychefy's Maple Roasted Brussels Sprouts with Bacon.
Provided by Allrecipes Magazine
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Arrange Brussels sprouts in a single layer on a foil-lined 10x15-inch baking pan. Drizzle with oil; toss to coat. Sprinkle with salt and pepper.
- Roast in the preheated oven for 10 minutes. Drizzle with maple syrup; toss to coat. Roast until tender and beginning to brown, 10 to 15 minutes more.
- Toss Brussels sprouts mixture with bacon in a bowl.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 15.4 g, Cholesterol 8.3 mg, Fat 8.6 g, Fiber 4.3 g, Protein 6.6 g, SaturatedFat 1.8 g, Sodium 347.8 mg, Sugar 7 g
MAPLE-ROASTED BRUSSELS SPROUTS WITH TOASTED HAZELNUTS
In this dead simple recipe from Chloe Coscarelli, the vegan chef and cookbook author, brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a glug of maple syrup.
Provided by Tara Parker-Pope
Categories side dish
Time 1h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees.
- To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
- In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
- After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
- Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
- Toss the roasted brussels sprouts with the hazelnuts and devour!
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 265 milligrams, Sugar 7 grams
MAPLE-GLAZED SALMON WITH ROASTED BRUSSELS SPROUTS
Make and share this Maple-Glazed Salmon With Roasted Brussels Sprouts recipe from Food.com.
Provided by patchpony
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450° F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the Brussels sprouts and onion with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on the bottom rack, tossing once, until golden and tender, 15 to 20 minutes.
- Meanwhile, in a small bowl, mix together the maple syrup, mustard, and ¼ teaspoon each salt and pepper. After the vegetables have cooked for 12 minutes, place the salmon on a second rimmed baking sheet and brush it with the maple mixture. Roast on the top rack until opaque throughout, 6 to 8 minutes.
- Serve the salmon with the vegetables and lemon wedges.
Nutrition Facts : Calories 363.1, Fat 15.2, SaturatedFat 2.5, Cholesterol 78.4, Sodium 239.7, Carbohydrate 18.7, Fiber 3.8, Sugar 9.7, Protein 38.6
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MAPLE ROASTED BRUSSELS SPROUTS - FOOD WINE AND LOVE
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- Start by preparing the Brussels sprouts and preheating the oven to 400. If you are using frozen sprouts that come in a bag, you should have these sprouts defrosted for even roasting. The Brussels sprouts used in this recipe should be cut in half. Remove any outer leaves from the sprout and cut of the brown ends if they are still attached.
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- Remove the sprouts from the oven and transfer to a baking dish or serving bowl. Add the whisked ingredients from the last step and toss the sprouts to get them evenly covered. Season as desired.
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- Heat the canola oil in a very large skillet until shimmering. Add the brussels sprouts and season with salt and pepper, then cook over high heat without stirring until they are browned, about 2 minutes. Add the unsalted butter and brown sugar and cook over moderately high heat, stirring occasionally, until the brown sugar is melted. Add the maple syrup and cook, stirring occasionally, until the brussels sprouts are just crisp-tender, about 7 minutes. Stir in the cider vinegar. Add the chestnuts and walnut oil and cook until hot.
- Using a slotted spoon, transfer the brussels sprouts and chestnuts to a bowl. Boil the cooking liquid over high heat until thickened slightly, about 2 minutes. Pour the sauce over the brussels sprouts and serve.
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