Vermont Maple Glazed Brussels Sprouts – Vermont | Brussels Sprouts, Maple Syrup, Walnuts, Balsamic

I’m thrilled to share my take on Vermont Maple Glazed Brussels Sprouts, blending Belgium’s 13th-century roots with Vermont’s maple syrup heritage for a cozy autumn treat. I start by trimming and halving a pound of fresh sprouts, then toss them in olive oil, salt, and pepper before roasting at 400°F. Once crispy, I drizzle on pure maple syrup, add crunchy walnuts, and a splash of balsamic for that perfect sweet-tangy kick. Explore the rest for ingredients, steps, and tips that’ll make your meal unforgettable.

History

SAVE IT

Vermont Maple Glazed Brussels Sprouts likely originated from the fusion of traditional European Brussels sprouts, first cultivated in Belgium during the 13th century, with New England’s maple syrup heritage, particularly in Vermont where maple production has been a cultural staple since the 18th century.

This dish reflects a regional variation that highlights Vermont’s emphasis on local, seasonal ingredients, often incorporating additions like bacon or nuts to enhance its sweet-savory profile, signifying the area’s innovative take on hearty, autumnal fare.

It’s traditionally served during fall harvest festivals, Thanksgiving gatherings, or family dinners in New England, symbolizing community and the celebration of regional flavors.

Ingredients

SAVE IT

– Alright, let’s kick things off with the main attraction:

About 1 pound of fresh Brussels sprouts, those sturdy little green buds that can go from blah to brilliant with a bit of love.

Trim the tough ends and slice them in half lengthwise for that perfect caramelized edge.

Because who wants uneven cooking ruining the fun?

– Now, for that sweet Vermont magic, grab 1/4 cup of pure maple syrup.

Not the fake stuff, mind you, the real deal from those New England trees that whispers of autumn leaves and cozy firesides.

Adding a sticky, golden glow that makes you wonder why everything isn’t glazed this way.

– Don’t forget a couple of tablespoons of olive oil or melted butter.

Say, 2 tablespoons should do the trick.

To get those sprouts sizzling in the pan without sticking.

Because let’s face it, nobody wants a burnt mess when you’re aiming for that crispy perfection, am I right?

– A pinch of salt and a dash of black pepper to taste.

Start with maybe 1/2 teaspoon of each and adjust as you go.

Since life’s too short for bland veggies, and this simple combo brings out the flavors without overwhelming the show.

Like a trusty sidekick in a great story.

– If you’re feeling fancy, toss in 4 slices of chopped bacon.

Optional, but oh, it adds that smoky, savory crunch that turns this into a party.

Making you think, why didn’t I try this sooner with those salty bits?

– And for a nutty twist, how about 1/2 cup of chopped pecans or walnuts.

Also optional.

They bring in a toasty texture that elevates the whole dish.

Sort of like inviting unexpected guests who end up stealing the spotlight, in the best possible way.

Cooking Steps

SAVE IT

Alright, let’s jump into the fun part where your Brussels sprouts go from ordinary to absolutely irresistible with that Vermont maple glaze – you know, the kind that makes you question why you ever doubted these little veggies in the first place.

First off, start by preheating your oven to 400 degrees Fahrenheit, because a hot oven is key to getting that crispy exterior without turning everything into a soggy mess.

Take your 1 pound of fresh Brussels sprouts, trim the ends, and slice them in half lengthwise – this helps them cook evenly and caramelize beautifully, adding a touch of sweetness that pairs perfectly with the maple.

Now, onto the main action: toss the halved Brussels sprouts in a large bowl with 2 tablespoons of olive oil or melted butter, along with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to start – adjust to your taste as you go, since everyone’s palate is a bit different and you don’t want to overdo it on the seasoning.

If you’re adding the optional 4 slices of chopped bacon, mix that in now for that smoky flavor that sneaks up and surprises you in the best way.

Spread everything out on a baking sheet in a single layer, because crowding the pan is like inviting traffic jams to your dinner – nobody wants that when you’re aiming for golden perfection.

Once your sprouts are in the oven, roast them for about 20-25 minutes, flipping halfway through so they brown evenly and don’t stick to the pan – it’s that simple flip that makes all the difference, like giving your dish a little mid-cook pep talk.

After they’re nearly done, drizzle over the 1/4 cup of pure maple syrup and, if you’re using it, sprinkle on 1/2 cup of chopped pecans or walnuts for a nutty crunch that elevates the whole thing.

Let it bake for another 5 minutes or so, until the glaze gets sticky and glossy, then pull it out and give it a gentle stir – because who knew a few ingredients could turn into something so downright delicious without much fuss at all?

Tips and Variations

SAVE IT

If you’re whipping up a batch of these Vermont Maple Glazed Brussels Sprouts and end up with extras, here’s a handy tip to keep them tasting fresh – store them in an airtight container in the fridge, where they’ll hold up nicely for up to five days, because nothing ruins a good meal like wilted veggies waiting to happen.

And when you go to reheat, give it a good stir first, since that maple glaze might thicken up a bit over time, turning what was once glossy into something a tad sticky, which, let’s be honest, could make you wonder if you’ve accidentally created a new science experiment in your kitchen.

For a fun twist, try swapping out the pecans for almonds or even adding a sprinkle of crumbled feta for a salty kick, or if you’re feeling adventurous, ditch the bacon altogether and go plant-based with some smoked paprika to mimic that smoky flavor without the fuss.

Tools