Brussels Sprouts With Maple Glaze Recipes

MAPLE-GLAZED BRUSSELS SPROUTS

Steps:

• In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Add Brussels sprouts and shallots to drippings in skillet; cook over medium-high heat, stirring occasionally, until browned.
• Add broth to skillet. Heat to boiling; reduce heat. Cover; simmer 5 to 10 minutes. Stir in syrup, salt and pepper. Cook uncovered over medium-high heat 2 to 4 minutes, stirring frequently, until Brussels sprouts are glazed. Sprinkle with bacon and pecans.

BRUSSELS SPROUTS WITH MAPLE GLAZE

Steps:

• Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you're not roasting anything else at the same time.)
• Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
• Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
• Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
• Roast for 25 minutes until very browned and tender (don't stir!).
• While the sprouts are roasting, place the maple syrup, balsamic vinegar, and soy sauce in a small saucepan. Simmer 3 to 5 minutes on medium low heat until thickened slightly and reduced (this should result in about 2 to 2 1/2 tablespoons glaze).
• When the sprouts are done, pour over the maple balsamic glaze. Serve immediately.

ROASTED BRUSSELS SPROUTS WITH BALSAMIC-MAPLE GLAZE

Steps:

• Preheat oven to 425°F and line a baking sheet with aluminum foil or parchment paper.
• In a large bowl, toss Brussels sprouts in olive oil, salt and black pepper.
• Place Brussels sprouts on the baking sheet in a single layer and roast for 25-30 minutes; stirring and rotating the baking sheet halfway through.
• Meanwhile, prepare the balsamic-maple glaze. Heat a small saucepan under medium-high. Add balsamic vinegar, maple syrup, and a small pinch of salt. Stir frequently until the sauce thickens and glaze forms, about 4-5 minutes.
• Drizzle Brussels sprouts with the glaze. Salt and pepper to taste. Serve immediately.

MAPLE & BACON GLAZED BRUSSELS SPROUTS

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Meanwhile, cut an "X" in the core of each Brussels sprout. In a large skillet, saute sprouts in butter until lightly browned, 4-5 minutes., Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until Brussels sprouts are tender, 8-10 minutes longer. Sprinkle with bacon.

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.

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.