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
- 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.
- 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