A little savory, a little sweet morsels of yum
There are two rules of thought in this world on brussel sprouts. You either love them or hate them. There really is no in between on this subject. So I’m not going to be a brussel sprout pusher but if I was (hint hint) I would have the haters try these Maple Glazed Brussel Sprouts. They may change your mind and the lovers can thank me later.
I was a hater and about 10 years ago I became a lover. We are talking brussel sprouts here folks, not my life. (LOL) I don’t know what changed but I can’t get enough of these little nuggets. I really think it’s the way they are cooked. As kids they were boiled whole and served with butter and salt. Icky, mushy green baby cabbages. Now when sauteed or roasted in the oven, they are a totally different vegetable. Mildly sweet, crisp, easily adaptable to flavors. I don’t know, just delicious.
So writing a food blog can be very difficult, especially when you make something that you love to eat. Maple Glazed Brussel Sprouts certainly fit the bill for this. It takes about 100 pictures or so to get the one you like. So smelling something delicious and knowing you can’t touch until you know that you have a good picture can be daunting. Fortunately, I got a decent picture and I enjoyed these for lunch! Lucky for me, Thanksgiving is in a couple of days and I will get to eat them again. I may just push away the other side dishes and just eat turkey and maple glazed brussel sprouts.
It’s more fun being a brussel sprout lover than hater. Trust me on this one.
- 2 oz panchetta
- 1 tbs butter
- 1 tbs minced garlic
- 1 pound brussel sprouts, trim the ends off and cut in half or quartered
- 1 tsp salt
- 1/2 tsp pepper
- pinch cayenne pepper
- 1/4 cup chicken broth
- 2 tbs pure maple syrup
- In a large saute pan, cook panchetta until it becomes slightly brown.
- Add butter until melted and then add garlic and cook for one minute.
- Add brussel sprouts, salt, pepper, cayenne and cook for about 5 minutes or until the sprouts begin to become a little soft.
- Add chicken broth and cook until it evaporates and brussel sprouts begin to brown.
- Stir in maple syrup and cook for a few more minutes more until the sprouts are cooked to the texture that you prefer.
- Serve and enjoy!
I’m with you on the no-middle-ground. We’ve served them the past four years and were surprised at the positive reception. This year it was sprout and sweet potato hash which added the sweet component that your syrup does. Since I like the hash, I know I’d enjoy your good looking version.
Thanks Larry! Your version sounds delish too!
Yes, I am with you! I never ate brussel sprouts growing up– not because I didn’t like them but I didn’t know they existed. My mom never made them so when I did finally come across sprouts it took my English mother-in-law to show me how tasty they are. I like them with a hint of sweetness even though the English way is boiled or steamed. Yours look great.
Thanks Holly! These are great cause they are just a little sweet!