Maple Glazed Brussels Sprouts are lightly braised and then steamed giving them a crisp, dense texture and a slightly sweet fresh taste.
Maple Glazed Brussels Sprouts
This recipe first appeared on the blog in November 2013. This post has since been updated with a new photos and updated content!
I’ve found that people either love or loath Brussels sprouts. I’m in the L-O-V-E camp. Adorable mini cabbage look-alikes, what’s not to like?? They’re so darn cute!
Ok, I know cuteness only gets you so far; the real test is determined by how flavorful a dish is.
How to cook maple glazed brussels sprouts
I’m certain if you aren’t a fan of Brussels sprouts it’s because your brussels sprouts suffered a slow death by being boiled. Please don’t cook them that way.
Not only does that method destroy all the good nutrients in this veggie, but you are left with mushy, kind of icky gray looking sprouts that taste bitter! Not to mention the really-really stinky sulfur smell that is bound to penetrate through your house!
These Maple Glazed Brussels Sprouts recipe is going to convert you to the I LOVE Brussels sprouts group!
As long as you cook these babies up the way I share in this recipe, I’m certain you’ll be in the sprout loving camp!
First, caramelize these itty-bitty cuties in a couple of tablespoons of butter, and then steam them in some chicken broth, maple syrup (get the real stuff, not pancake flavoring!), and add a pinch of cayenne pepper to mellow all the flavors.
Finally, top with a couple of tablespoons of dried cherries or Craisins for another layer of delicious flavor!
What to serve brussels sprouts with
Brussels sprouts are a great addition to any main protein. Here are some recipes to try:
Add this veggie side dish to your menu today! The added Craisins, raisins or cherries add a festive touch to a holiday meal!
Maple Glazed Brussel Sprouts
This brussels sprouts recipe has a hint of sweetness and a pop of heat to give your tastebuds lots of flavor. Add this flavorful dish to any protein for a complete meal.
- 4 Tablespoons butter, unsalted
- 2 pounds Brussels sprouts, trimmed of loose leaves and halved through core
- 1/2 cup chicken broth, low-sodium
- 2 Tablespoons maple syrup
- 1 teaspoon thyme, chopped
- 1/8 teaspoon cayenne pepper
- 4 teaspoons cider vinegar
- salt and pepper to taste
- 2 Tablespoons Craisins
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add Brussels sprouts and cook until browned 6-8 minutes, making sure all the pieces get browned. Stir in broth, 1 tablespoon maple syrup, thyme and cayenne. Cover and turn heat to medium-low. Cook for 6-8 minutes or until Brussels sprouts are tender.
- Uncover and increase heat to medium-high. Cook until liquid is almost evaporated (approximately 5 minutes). Turn off heat and still in remaining 2 tablespoons of butter, 1 Tablespoon of maple syrup, vinegar, and Craisins. Season with salt and pepper.
Cook’s Country Magazine from America’s Test Kitchens