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November 16, 2012

Brussels Sprouts with Maple Syrup

Brussels Sprouts with Maple Syrup

Mary and I attended a local class last month with Chef Gregory, a popular local chef and former Executive Chef.  His theme was "Fall Favorites".  We watched him prepare a number of dishes then all ate together.  My kind of class!

sneaky iPhone photo

I tucked his recipes away and have been too focused on other things to bother cooking lately, but earlier this week I made a great meal, including my favorite dish from the night - Brussels Sprouts with Maple Syrup.
You could easily lighten up this dish by cutting back on the butter and olive oil, but I followed the directions.  The dish turned out great.  Everyone ate two helpings.  Of Brussels sprouts.  Unbelievable.
Fresh Brussels sprouts are soooo much better than the frozen boiled kind.
You start by trimming the fresh Brussels sprouts and halving them lengthwise, cooking them in olive oil over medium high heat until they're nice and golden on the bottoms.

You then season them with salt & pepper and toss them to cook until tender.

Then you remove them from the pan and add butter and chopped fresh herbs to the pan along with maple syrup, cooking the herbs.
Then return the Brussels sprouts and coat well.

Transfer to a dish and drizzle with the remaining olive oil and serve hot.
A couple of notes:
Really, you don't need that much olive oil and butter.  This could easily be lightened up.
But it was good!
I used fresh chives and parsley but used 1/2 Tbsp of dried sage.  Worked just fine.
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