Maple Glazed Brussel Sprouts Recipes

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BRUSSELS SPROUTS WITH MAPLE GLAZE



Brussels Sprouts with Maple Glaze image

Here's how to make the best Brussels sprouts recipe...ever. They're baked until impossibly crispy and drizzled with a maple balsamic glaze.

Provided by Sonja Overhiser

Categories     Side dish

Time 35m

Yield 4

Number Of Ingredients 7

1 1/2 pounds Brussels sprouts
3 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons pure maple syrup
2 tablespoons balsamic vinegar
1 teaspoon soy sauce (or tamari or coconut aminos)

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.

Nutrition Facts : Calories 198 calories, Sugar 11.1 g, Sodium 391.7 mg, Fat 11 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 23.6 g, Fiber 6.5 g, Protein 5.9 g, Cholesterol 0 mg

MAPLE ROASTED BRUSSELS SPROUTS WITH BACON



Maple Roasted Brussels Sprouts with Bacon image

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

1 pound Brussels sprouts, trimmed
¼ cup extra-virgin olive oil
3 tablespoons pure maple syrup
4 slices bacon, cut into 1/2-inch pieces
½ teaspoon salt
¼ teaspoon freshly ground black pepper

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 GLAZED BRUSSELS SPROUTS



Maple & Bacon Glazed Brussels Sprouts image

For special meals, here's a fantastic side dish that even children will love. The sweet maple syrup and smoky bacon complement the Brussels sprouts perfectly. -Jan Valdez, Chicago, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 8

5 bacon strips, chopped
1 pound fresh Brussels sprouts, trimmed
3 tablespoons butter
1/2 cup chicken broth
1/4 cup chopped pecans
1/4 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 273 calories, Fat 18g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 544mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 5g fiber), Protein 8g protein.

ROASTED BRUSSELS SPROUTS WITH BALSAMIC-MAPLE GLAZE



Roasted Brussels Sprouts with Balsamic-Maple Glaze image

Think you don't like Brussels sprouts? Try roasting them. It brings out the nutty sweetness of the Brussels sprouts. They are perfectly complemented by the tangy and sweet balsamic-maple glaze, which makes this dish oh so delicious!

Provided by Marie

Categories     Side Dishes

Time 40m

Number Of Ingredients 5

2 lbs Brussels sprouts, rinsed, trim ends, remove bruised outer leaves, and cut lengthwise
3 tbsp extra virgin olive oil
Salt and pepper
4 tbsp balsamic vinegar
3 tbsp maple syrup

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.

Nutrition Facts : Calories 224 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 6 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 127 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

MAPLE BACON BRAISED BRUSSELS SPROUTS



Maple Bacon Braised Brussels Sprouts image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 cups Brussels sprouts
6 strips bacon
6 tablespoons butter, cubed
4 tablespoons maple syrup
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Rinse the Brussels sprouts under cold water and reserve on a dry cloth to dry. Once dry, cut each sprout into quarters and place aside.
  • Place the bacon strips on a cutting board and cut into 3/4-inch strips. In a medium saute pan, heat the lardons over medium heat until crisp. Strain the lardons out of the pan and place on paper towels. Keep the bacon fat in the pan, add the butter and heat until melted. Once the butter is melted, add the Brussels sprouts and stir frequently. Saute until the sprouts begin to brown. Add the lardons back to the sprouts and add the maple syrup. Heat until the syrup appears to stick to the Brussels sprouts and a deep caramelization is reached. Season with the salt and pepper.

MAPLE-GLAZED BRUSSELS SPROUTS



Maple-Glazed Brussels Sprouts image

Maple-flavored bacon and Brussels sprouts come together in this delicious side dish - ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 8

6 slices maple-flavored bacon
1 3/4 lb Brussels sprouts, trimmed, halved (6 cups)
2 shallots, finely chopped
1/2 cup chicken broth
1/3 cup real maple syrup
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
1/2 cup chopped pecans, toasted

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.

Nutrition Facts : Calories 151, Carbohydrate 17 g, Fat 1 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 403 mg

MAPLE-DIJON GLAZED BRUSSELS SPROUTS



Maple-Dijon Glazed Brussels Sprouts image

Ordinary brussels sprouts get jazzed up with a sweet, tangy sauce in this festive side dish. Even those who normally steer clear of sprouts will ask for seconds of these!-Holly Scarborough, Melbourne, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 6

2 pounds fresh brussels sprouts, trimmed
2 tablespoons butter
1/2 cup chicken broth
1/4 cup Dijon mustard
1/4 cup maple syrup
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 145 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 388mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

MAPLE GLAZED BRUSSELS SPROUTS WITH CHESTNUTS



Maple Glazed Brussels Sprouts with Chestnuts image

Categories     Side     Sauté     Thanksgiving     Fall     Chestnut     Brussels Sprout     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 6

1 pound brussels sprouts
3/4 cup chestnuts (fresh roasted or canned)
1/3 cup maple syrup
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • 1. Preheat oven to 375°F.
  • 2. Bring 2 quarts of water and 1 teaspoon of salt to a boil.
  • 3. If fresh chestnuts are used, shell with a paring knife and toast on a cookie sheet in the oven until the meat pulls from the shell and the shell and skin can be easily removed. If canned chestnuts are used, drain and dry them.
  • 4. Trim the outside leaves from the Brussels sprouts and cut 1/4-inch deep cross in the bottoms of each.
  • 5. Drop them in the boiling salted water and cook until they are fork tender.
  • 6. Drain the sprouts and drop into ice water to shock and cool.
  • 7. Cut each Brussels sprout in half.
  • 8. Add the maple syrup to a 10 inch sauté pan and warm. Add the Brussels sprouts and bring to a boil. Quickly add the chestnuts and stir in the whole butter. The syrup and butter will thicken and glaze the sprouts.
  • 9. Season with salt and pepper and serve.

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