Maple And Dijon Glazed Brussels Sprouts Recipes

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.

4-INGREDIENT SLOW COOKER MAPLE-DIJON BRUSSELS SPROUTS

Steps:

• Trim the bottoms from the brussels sprouts and remove any dry leaves from the outside. Cut them in half through the stem if they are very large.
• Place the brussels sprouts in the slow cooker. Add the butter, mustard, maple syrup, broth or water, and salt and pepper, as well as they cayenne if using. Stir well to coat the Brussels sprouts with the sauce.
• Cover and cook on high for 2 hours, or low for 4 hours. Stir to redistribute the glaze, and serve hot.

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.

SHEET PAN MAPLE-DIJON CHICKEN WITH ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 425 F. Prepare a large rimmed baking sheet (line it with aluminum foil, if you like).
• Season chicken thighs (skin-on, bone-in) with salt and pepper on both sides.
• In a medium bowl, whisk maple syrup and Dijon mustard.
• Dip each chicken thigh on both sides into maple-dijon mixture and place on a prepared baking sheet, skin side up, leaving space between all chicken thighs.
• Add cubed butternut squash into the same bowl with the remaining maple-dijon mixture, mix to coat, and add butternut squash on the baking sheet around the chicken, in one layer. If you run out of maple-Dijon mixture, whisk a little bit more.
• In a separate, medium bowl, combine Brussels sprouts, olive oil, and 1/4 teaspoon salt, mix to combine. Then add Brussels sprouts on the baking sheet around the chicken, in one layer.
• Roast for 30 or 40 minutes at 425 F, uncovered, until the chicken is cooked through.

MAPLE-DIJON GLAZED BRUSSELS SPROUTS

Steps:

• Cut an "X" in the core of each brussels sprout. In a large skillet, saute brussels sprouts in butter for 4-5 minutes or until lightly browned., Stir in the broth, mustard, syrup and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir 8-10 minutes longer or until brussels sprouts are tender.

SLOW COOKER BRUSSEL SPROUTS WITH SWEET HONEY DIJON

Steps:

• To prep, cut brussels sprouts in half and place in slow cooker.
• Take out a mixing bowl and combine Honey Dijon Mustard, Minced Garlic, Salt and Pepper, and honey. Whisk together until combined.
• Pour honey mixture in the slow cooker right over Brussels sprouts, add 1/2 cup of dried cranberries, and use a spatula to make sure vegetables are stirred and covered.
• Season entire dish generously with salt and black pepper.
• Slice 6 tablespoons of butter into pats and place around the Brussels Sprouts.
• Add lid onto crock pot.
• Cook High 1-2 hours or Low 3-4 hours until desired texture (from super soft to slightly firm).

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 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.

MAPLE AND MUSTARD-GLAZED SALMON WITH ROASTED BRUSSELS SPROUTS RECIPE

Steps:

• Whisk together the maple syrup and mustard. Season both sides of the salmon fillets liberally with salt and pepper, then brush them with the maple-mustard mixture and set aside.
• Meanwhile, heat the oven to 450°F. In a large bowl, toss the sprouts and onion with the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well-coated. Spread them out on a baking sheet, cut side-down, and roast on the lower rack until caramelized and tender, 20-30 minutes.
• When the sprouts are nearly done, arrange the fillets on an oven-proof dish and broil them, skin-side down, until the maple mixture is well-caramelized and the fish is just cooked through-7 to 10 minutes, depending on the thickness of the fillet.
• Serve with the sprouts and lemon wedges.