Vermonters have been harvesting maple for hundreds of year. Syrup is made by boiling sap into a concentrated form. Use it to top pancakes or waffles, mix into a salad dressing, or create a simple glaze for roasted vegetables.
  • 2lbBrussels sprouts, trimmed and halved lengthwise
  • 4Tbspolive oil
  • 1/4cupmaple syrup
  • 2Tbspunsalted butter
  • 2Tbspchopped fresh parsley
  • 1 1/2Tbspfresh chives, thinly sliced
  • 1Tbspfresh sage leaves, thinly sliced
  • Salt and pepper, to taste
  1. Heat 2 Tbsp olive oil in a large skillet over medium heat. Working in 2 batches, and adding 2 more Tbsp oil between batches, cook sprouts until deep golden brown (4-5 minutes). Season with salt and pepper and continue cooking until tender (3-4 more minutes). Transfer sprouts to a bowl.
  2. Remove pan from heat and add maple syrup, butter, and herbs. Once butter has melted, return sprouts to pan and toss to coat.
Across the Fence
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