Tag Archives: maple syrup

Roasted Brussels Sprouts with Orange-Butter Sauce

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Tangy orange-butter sauce gives Brussels sprouts a wake-up call in this recipe and paired well with our Citrus Rosemary Chicken entrée. The key is using real maple syrup and a good quality balsamic vinegar for the best flavor.

It is easily cut in half if serving 4 or less people. Truly yummy! In fact, all of our guests claimed they were the best Brussels sprouts they have ever eaten!

Roasted Brussels Sprouts with Orange-Butter Sauce

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 2 lbs. small Brussels sprouts, trimmed and halved lengthwise
  • 1/4 cup extra-virgin olive oil
  • 1 tsp. coarse salt
  • 1 Tbsp. plus 1 teaspoon balsamic vinegar
  • 2 Tbsp. pure maple syrup
  • 2 Tbsp. freshly squeezed orange juice
  • 1 tsp. finely grated orange zest
  • 4 Tbsp. cold unsalted butter, cut into 16 pieces

Directions

  1. Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
  2. In a large bowl, toss Brussels sprouts with olive oil and salt; arrange in an even layer on prepared baking sheet, cut side down.
  3. Transfer to oven and roast until brown and tender, 15 to 18 minutes, rotating baking sheet halfway through baking; transfer to a large bowl.
  4. In a small saucepan, mix together vinegar, maple syrup, orange juice, and orange zest; heat over medium heat until heated through but not simmering. Remove from heat and whisk in cold butter, a few pieces at a time, until smooth and creamy.
  5. Pour vinegar mixture over Brussels sprouts and gently stir until liquid is absorbed and mixture is well combined; serve immediately.

http://www.lynnandruss.com

Adapted from a recipe by Martha Stewart

Red Cabbage Glazed with Maple Syrup

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This recipe, published in The Times in 1991, was adapted from Yves Labbé, the chef at Le Cheval d’Or, a restaurant in Jeffersonville, Vt., that showcased French country cooking. Mr. Labbé was known to serve this side dish alongside quail in a red-wine sauce, and its simple instructions belie depths of flavor. The cabbage cooks down, braising in its own juices, while the sweetness of the apples and maple syrup, a Vermont staple, tones down the bitterness of the cabbage. The result has broad appeal. —Marialisa Calta

We decided to pair it with a tasty and moist Sous Vide Pork Loin which came out of it’s immersion bath at just the right temperature, then was seared on all sides to achieve a golden crust…. but I’m getting ahead of myself… now about this cabbage dish.

It’s quite easy actually. Spend a bit of prep time chopping or mincing the first four ingredients. Next several minutes are spent sautéing the bacon and onion. Everything else now goes in the Dutch oven, the pot is covered and put in the preheated oven for 30 minutes.

The dish was incredibly good. We did notice however quite a bit of liquid in the bottom of the pot and thought perhaps next time we’d reduce the amount of maple syrup by half, using only a 1/4 cup instead of a 1/2 cup. Which would appeal to our preference for more savory than sweet.

Red Cabbage Glazed with Maple Syrup

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 5 slices bacon, minced
  • 1 onion, minced
  • 1 medium firm, tart apple, peeled, quartered, cored and sliced
  • 1 lb. red cabbage (about 1/2 head), cored, outer leaves removed and shredded
  • 1 bay leaf
  • 1/4 cup maple syrup
  • Salt and black pepper

Directions

  1. Heat oven to 350 degrees. In an ovenproof saucepan or Dutch oven large enough to hold all of the ingredients, sauté the bacon over medium until crisp, about 5 minutes. Add the onion and sauté until translucent, about 5 more minutes.
  2. Add the apple, cabbage, bay leaf, maple syrup, and season with salt and pepper, cover, and transfer to the oven. Bake for 30 minutes.
  3. Serve hot.

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Recipe by Yves Labbé for NY Times Cooking