Name: Brussel Sprouts with Maple Syrup
Yield: 4
Ingredients: 2 Tbsp canola or vegetable oil; 16–20 oz brussels sprouts (cleaned and halved); Salt and pepper (to taste); 3 Tbsp butter; 4 tsp brown sugar; 3 Tbsp maple syrup; 3 Tbsp apple cider vinegar; 1 cup pecan halves (toasted)

Brussel Sprouts with Maple Syrup

Course

Side Dish

Servings

Ingredients

2 Tbsp canola or vegetable oil
16–20 oz Brussels sprouts cleaned and halved
Salt and pepper to taste
3 Tbsp butter
4 tsp brown sugar
3 Tbsp maple syrup
3 Tbsp apple cider vinegar
1 cup pecan halves toasted

Course

Side Dish

Servings

Ingredients

2 Tbsp canola or vegetable oil
16–20 oz Brussels sprouts cleaned and halved
Salt and pepper to taste
3 Tbsp butter
4 tsp brown sugar
3 Tbsp maple syrup
3 Tbsp apple cider vinegar
1 cup pecan halves toasted

Instructions

In a saucepan on medium-high, heat oil and place sprouts cut-side down. Sprinkle with salt and pepper; sauté approx. 1–2 minutes.
Using a wooden spoon, move the sprouts but allow them to continue to be cut side down. Add butter and brown sugar and continue to sauté an additional 2 minutes.
Add maple syrup and vinegar and continue to sauté 7 more minutes until sprouts are crisp-tender.
Remove sprouts and allow the sauce to reduce until it thickens a bit. Return sprouts to pan and stir in toasted pecans; serve

Recipe Notes

Recipe courtesy of Mary Kolodziej, Stevens Point, WI.

Share this Recipe