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

I’m thrilled to share my favorite Vermont Maple Glazed Brussels Sprouts recipe, a cozy Northeastern classic that pairs crisp Brussels sprouts with Vermont’s rich maple syrup, crunchy walnuts, and a splash of balsamic for that perfect sweet-tangy balance. It’s rooted in harvest traditions, making it ideal for autumn feasts. Originating from local farms, this dish highlights seasonal flavors that’ll warm your table. You’ll discover tips and variations just ahead.

History

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Vermont Maple Glazed Brussels Sprouts originated in the Northeastern United States, particularly Vermont, where indigenous Brussels sprouts from Europe were adapted with locally produced maple syrup, reflecting a blend of European agricultural traditions and New England’s emphasis on seasonal, farm-fresh ingredients.

Regionally, variations might include using honey or balsamic glaze in other parts of the U.S. or Canada, signifying adaptations to local flavors and resources while highlighting the dish’s role in promoting sustainable, regional cuisine.

Traditionally, it’s served during autumn harvest festivals, Thanksgiving meals, or cozy winter gatherings, symbolizing warmth and the celebration of fall produce in Vermont’s cultural heritage.

Ingredients

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– Brussels sprouts, the humble heroes of this dish: Oh, you know, these little green gems are where it’s at – aim for about 1 pound of fresh ones, trimmed and halved so they cook up crispy on the outside and tender inside.

Because let’s face it, nobody wants a sprout that’s all tough and unapproachable like that one vegetable you eye suspiciously at the market.

– Vermont maple syrup, the sweet star of the show**: Now, we’re talking real deal here, maybe 2 to 3 tablespoons of that golden nectar** from the Northeast – it’s like nature’s candy, adding a cozy, caramelized warmth that makes you wonder, why didn’t I glaze everything with this sooner?

Just a drizzle goes a long way, turning simple veggies into something almost magical.

• Olive oil, your trusty sidekick for that perfect sheen: Splash in about 1 to 2 tablespoons of this liquid gold, because without it, things might stick and burn – picture it as the unsung helper that keeps everything gliding smoothly, with a light, earthy flavor that whispers, “Hey, I’ve got your back in the pan.”
• Red onion, sliced thin for a punchy twist: Drawing from that bagel vibe we stumbled upon, toss in one medium red onion, sliced into delicate rings – about 1 cup’s worth, give or take, to bring a sharp, crisp bite that cuts through the sweetness.

Making you think, is this really the same onion that jazzes up a bagel? It’s like borrowing a neighbor’s flavor and making it your own.

– Capers, for a briny surprise that keeps things interesting: Alright, here’s where we get a little playful – add in 1 to 2 tablespoons of those tiny, tangy buds, drained and ready to pop.

Because why not borrow from that bagel topping idea and sneak in some zing? It might seem odd at first, like wearing socks with sandals, but trust me, they add a burst of brininess that wakes up the whole plate without overwhelming the crowd.

– Salt and pepper, the everyday essentials you can’t skip: Just a teaspoon of salt and a half-teaspoon of pepper to taste – simple, right?

But oh, they pull everything together, balancing the sweetness like that friend who always knows how to lighten the mood, turning a good dish into a great one without any fuss.

– A splash of apple cider vinegar, for that extra edge: Maybe 1 tablespoon, if you’re feeling adventurous – it cuts through the richness with a gentle tartness, making you pause and say, does this really need it?

Well, in my book, it’s like the secret handshake that elevates the glaze, keeping things from getting too syrupy-sweet.

There you have it, folks – a lineup that’s straightforward yet full of personality, because who says cooking has to be all serious when you can mix in a little fun along the way?

Cooking Steps

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To get started with these Vermont Maple Glazed Brussels Sprouts, first preheat your oven to 425°F, because that’s the sweet spot for turning those tough little veggies into crispy delights. Take about 1 pound of fresh Brussels sprouts, trim off the ends and halve them lengthwise – this helps them caramelize without turning into a soggy mess, you know, like when you forget to flip your pancakes. In a large bowl, toss the halved sprouts with 1 to 2 tablespoons of olive oil, 2 to 3 tablespoons of Vermont maple syrup, a teaspoon of salt, and a half-teaspoon of pepper, making sure every piece gets a good coat for that perfect balance of sweet and savory.

Once your sprouts are nicely dressed, spread them out on a baking sheet in a single layer – overcrowding is a no-go, as it steams them instead of roasting. Pop them into the preheated oven and roast for about 20-25 minutes, flipping halfway through so they brown evenly on all sides, which adds that irresistible crunch. While they’re roasting, take one medium red onion, sliced thin into about 1 cup of delicate rings, and set it aside along with 1 to 2 tablespoons of drained capers, because these guys are going to add a fun, briny twist borrowed from that bagel topping idea.

After the sprouts are out of the oven and still warm, sprinkle on the 1 to 2 tablespoons of capers and scatter the sliced red onion over the top for a sharp, fresh contrast that cuts through the sweetness. If you’re in the mood for a little extra zing, drizzle in about 1 tablespoon of apple cider vinegar right before serving – it might make you wonder, does this really elevate the dish? Oh, it does, turning a simple side into something with real personality, like that friend who always knows how to liven up a party without trying too hard.

Tips and Variations

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If you’re tweaking this Vermont Maple Glazed Brussels Sprouts recipe, consider playing with the capers and red onion for that extra zing – maybe amp up the brininess by sprinkling a scant 1/4 to 1/2 tablespoon of drained capers per serving, letting them nestle in for a salty punch that cuts through the sweetness like a surprise plot twist in your favorite show.

For variations, swap out the maple syrup for honey if you want a floral twist, or toss in some chopped bacon for a smoky depth that makes the dish feel like it’s got a secret ingredient up its sleeve, all while keeping things simple so you don’t end up with a kitchen disaster that has you questioning, does anyone really need more chaos in their life?

And hey, if red onion feels too sharp on some days, try mellowing it with a quick soak in cold water for a minute or two, turning potential eye-watering drama into a crisp, friendly addition that keeps the whole meal balanced and fun.

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