Walnut Glazed The city Sprouts

 

Recipe for Roasted Brussels Sprouts with Maple Syrup and Soy Sauce

Video taken from the channel: Rachel Cha Ching Queen


 

Roasted Brussels Sprouts (oven and stovetop methods)

Video taken from the channel: Helen Rennie


 

Maple Roasted Brussel Sprouts

Video taken from the channel: Leslie Durso


 

Maple Roasted Brussels Sprouts with Bacon

Video taken from the channel: Lexi’s Clean Kitchen


 

Make This…Maple Bacon Brussel Sprouts

Video taken from the channel: Make This…


 

Maple Glazed Brussels Sprouts | Brussels Sprouts recipe

Video taken from the channel: Veggie Fit


 

How to Make Maple Roasted Brussels Sprouts with Bacon | Thanksgiving Recipes | Allrecipes.com

Video taken from the channel: Allrecipes


Steps 1 In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Add Brussels 2 Add broth to skillet. Heat to boiling; reduce heat.

Cover; simmer 5 to 10 minutes. Stir in syrup. 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. Directions Defrost and pat dry a bag of frozen Brussels sprouts. In a bowl, whisk together two tablespoons maple syrup, one tablespoon olive oil, two teaspoons grainy mustard, and salt. Slice.

Maple-Glazed Brussels Sprouts. 0. PUBLISHED DECEMBER/JANUARY 2010. Braised and glazed, sweet and sour.

And good. SERVES 6 to 8. WHY THIS RECIPE WORKS. Adding maple syrup to the chicken broth in our Maple-Glazed Brussels Sprouts recipe provided a welcome sweetness, but we had to be sure to use real maple syrup. Halving the sprouts.

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.

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.

Trim the stems and wilted outer leaves from the Brussels sprouts. Cut the sprouts in half. Coat the sprouts in olive oil, salt, and pepper. Spread them out evenly on a baking dish.

Preheat oven to 400 degrees F (200 degrees C). Step 2 Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to.

In a large skillet over medium heat, heat oil. Add Brussels sprouts, cut side down, and cook undisturbed, 3 to 4 minutes, until golden on the bottom. Add ¼ cup.

In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger).

List of related literature:

Cook over medium heat for 5 minutes, stirring often, until the sprouts are well coated and the maple syrup starts to caramelize them.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Sprinkle in ¼ teaspoon of the salt and cook, moving and rearranging the sprouts occasionally and scraping the pan as necessary, for about 8 minutes, or until they are soft and shaggy.

“The Heart of the Plate: Vegetarian Recipes for a New Generation” by Mollie Katzen
from The Heart of the Plate: Vegetarian Recipes for a New Generation
by Mollie Katzen
Houghton Mifflin Harcourt, 2013

Reduce heat to low; cover and simmer 5 minutes, or until sprouts are tender-crisp.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Reduce the heat to medium, then cover and cook, stirring occasionally, for 7 to 10 minutes, or until the Brussels sprouts are tender.

“Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar” by Cathy Fisher
from Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar
by Cathy Fisher
Green Bite Publishing, 2016

Heat a few tablespoons of butter, add the shredded sprouts, and cook until just wilted but still crisp-tender, about five minutes.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

In a large, deep saucepot or Dutch oven with a lid, heat the oil to 375°F. Add the Brussels sprouts and immediately cover with the lid to prevent splattering.

“The Everyday Ketogenic Kitchen: With More than 150 Inspirational Low-Carb, High-Fat Recipes to Maximize Your Health” by Carolyn Ketchum
from The Everyday Ketogenic Kitchen: With More than 150 Inspirational Low-Carb, High-Fat Recipes to Maximize Your Health
by Carolyn Ketchum
Media Alternatives, Incorporated, 2017

ROASTED BRUSSELS SPROUTS WITH BACON AND PECANS While Brussels sprouts roast, cook 4 slices bacon in 10-inch skillet over medium heat until crisp, 7 to 10 minutes.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Add the Brussels sprouts to the skillet, increase the heat to high, and cook, stirring often, until the sprouts are well browned in places, about 5 minutes.

“My Prairie Cookbook: Memories and Frontier Food from My Little House to Yours” by Melissa Gilbert, Dane Holweger
from My Prairie Cookbook: Memories and Frontier Food from My Little House to Yours
by Melissa Gilbert, Dane Holweger
ABRAMS (Ignition), 2014

Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.

“Reshaping it All: Motivation for Physical and Spiritual Fitness” by Candace Cameron-Bure, Darlene Schacht
from Reshaping it All: Motivation for Physical and Spiritual Fitness
by Candace Cameron-Bure, Darlene Schacht
B&H Publishing Group, 2011

Toss, sprinkle with salt and pepper to taste, and cook on medium high heat until Brussels sprouts turn slightly brown.

“The Rainbow Diet: A Holistic Approach to Radiant Health Through Foods and Supplements” by Deanna Minich
from The Rainbow Diet: A Holistic Approach to Radiant Health Through Foods and Supplements
by Deanna Minich
Mango Media, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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17 comments

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  • The stigma that goes along with Brussel sprouts (and broccoli) is entirely unfounded! They are both delicious and have never met a kid (I teach elementary) who has tried them who doesn’t like Brussel sprouts or broccoli! These look so tasty!

  • Great idea! I always roast mine. I will try it this way, as I’m sure it would save more energy and would be less clean up at the end. Love the maple touch! Don’t hate me, but I will add some uncured nitrate free bacon to this 😉 

  • It’s much easier to get salt to cling to the olive oil than to the dry sprouts. Always oil them up first! With the oil as a vehicle, they’ll also end up more evenly salted that way.

  • Made this today, was amazing!

    If you want more views/subs, try making a compilation video of 3 quick recipes with a generic title like, “BEST VEGAN DESSERTS”.:P

  • i have always been a vegetable lover, even as a kid, and even more so, now at 75, a vegetarian for over 50 years. Brussels sprouts, and their other cruciferous kin, are tops in my book. My own recipe is similar to yours, but using a cast iron skillet, I don’t use vinegar or anything acid. Your glaze looks wonderful and I will try it at some point, adding it only after the sprouts are out of the pan and onto a serving plate or bowl. However, my personal favorite topping is Lebanese garlic-whip, aalso vailable on youtube (I don’t use mayo because it is made with eggs), added to the plated sprouts. And being a spicy food lover, I always find a way to add some heat to whatever I’m eating, but only adding it my own portion, since “not everyone likes it hot.”
    .
    Helen, you are a gem. You enunciate your words, you are very precise, your instructions are clear, and your recipes are doing justice to the flavor and nutrition of vegetables. I just Subscribed and gave you a Like, since it is important to support a talent, an artiste, like you. Grazie, gracias, merci, spasebo, aregato, obregado, danke, and Thank You.

  • Hi Make This, long time subscriber and big fan of your show. I do apologize but do have one question any reason why you didn’t give it some onion? Thank you kindly!

  • #realcomment I have never been a Brussels Sprout fan. In fact, I didn’t think there was any way I’d ever like them. But I tried this method and I have to admit, I’ve been wrong all along about this tiny vegetable. Thank you so much, Helen!

  • BEAUTIFUL version of this roasted brussel sprouts recipe! Thank you very much! Will be going at this one SOON! Love that glaze!

  • #realcomment I cooked these (oven version) last night. Sublime. I had to cook another batch on the stove top to send guests home with “leftovers”. I always give my guru in Boston the credit but I have remarkably untechnological friends who could subscribe, but no matter how many times I explain and demonstrate they remain hopeless! One is even an eminent retired pure maths professor still writing maths text books, but he can’t even send or receive text messages on his smartphone. It is bizarre:D you are stuck with just me from this part of the world, Helen 😉 up next, ie: tonight, I will apply the same technique to some heritage carrots I have lurking in the crisper

  • I will try this way soon! So much healthier than my version. If you want an completely delicious but fatter recipe try cooking pieces of bacon on the stove top. Remove the bacon and cook halfed sprouts in the drippings. Once browned add the bacon back and toss in some maple syrup. Cook till syrup kinda caramelizes the sprouts. remove, enjoy, and increase your cholesterol meds! A sweet, sour, meaty treat!

  • Another hit! I’ve never cooked brussel sprouts before. They always seemed a novelty vegetable: “Look! Mini-cabbages!” This recipe makes them worth finding and preparing. The glaze adds a wonderful flavor. Thanks for helping us oil-averse types begin to make flavorful vegetables. (I draw the line at Pam, too.)

  • Well, I too am a convert. The caramelized outer leaves lend a crispy sweetness to the dish, and the glaze puts it over the top. Definitely a keeper! Thank you.

  • So I learned so much from this video…..like the outside of the baking pan is hotter in the oven, and the stove top method it’s the opposite way….the center of the pan is hotter but that I already sort of knew….but not about the oven. Also I always thought the top rack of the oven was hotter since heat rises….but being closer to heat source my sprouts browned much faster….you’re right again….I also really liked the glaze, delicious….great video, loved everything about it!

  • I love that your son was helping you out making this and actually enjoying it to:) Great little recipe here:) sharing the love @tisonlyme143

  • These look yum! Thanks Helen

    I wonder what would happen if your signature ingredient included Chef John’s signature ingredient haha:)

  • Great that I found you, I’m in treatment for Tnbc n I was just telling my husband I didn’t find any good outcomes online then I find you.. Gives me hope,God bless you n I’m praying for a cure..

  • I love seeing children learning to cook in the kitchen. Noah did a great job! My 2 young granddaughters enjoy joining me making meals. I’m going to try your recipe. Adding the maple syrup sounds like a nice touch. Thanks! ��