Who loves maple syrup? We do! Vermonters have been harvesting maple for hundreds of year. Syrup is made by boiling sap into a concentrated form. You can use it to top pancakes or waffles, mix into a salad dressing, or create a simple glaze for roasted vegetables.
Recently, maple syrup was named a “superfood.” Tests on the syrup found that it contains compounds which could help manage Type 2 diabetes, as well as acting as anti-cancer and anti-inflammatory agents.
Researchers also found that many of the antioxidant compounds, which prevent the oxidation and aging of the body’s cells, aren’t found in other natural sweeteners. So, the next time you make a cup of joe, add some maple syrup to sweeten it.
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Maple-Glazed Brussels Sprouts
- 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.