Maple Brussels Sprouts
by The Webmaster
Serves: 6 people.
Preparation time: 1 hour.
- 1 lb. Fresh Brussels Sprouts
- 3 T. Pure Maple Syrup
- ¼ C. Extra Virgin Olive Oil
- 5 Slices of Bacon (optional)
- ½ t. Salt
- ¼ t. Fresh Pepper
• One of Rich's favorite veggies. The sweet Maple Syrup takes any bitterness out of the flavor.
• Pre-heat the oven to 400° F.
• Clean and trim the Brussels Sprouts. In a large baking dish, place the Brussels Sprouts in a single layer. Add the Olive Oil and Maple Syrup.
• Mix the vegetables and the liquid to coat every piece. Return the vegetables to one layer.
• Cut the Bacon into small pieces and sprinkle on top. (Omit the Bacon if your diet restricts it.)
• Season with Salt and Pepper.
• Roast the dish in the 400° oven until the Bacon is almost crispy and the Sprouts are caramelized (about 40-55 minutes). Stir occasionally during the roasting process. When done, remove and let cool on the top of the stove a few minutes.
• Makes 6 portions.
"Brussels Sprouts" - One of the most mis-spelled words on a restaurant menu. Often listed as "brussel sprouts", the dish got it's name from Brussels, Belgium and the "Brussels" part should always be capitalized and end with an "s". It's a member of the Gemmifera cultivar group of Cabbages. It's native to the Mediterranean region of Europe. Cultivated by the Romans as far back as the 5th century, it migrated north and was popularized by the Flemish and Dutch in the 13th through 16th centuries. One of the biggest area of Sprouts farming was, and still is, near Brussels where it got it's name. The French call it "Choux de Bruxelles" (literally, Brussels Cabbage), while the Dutch call it "Spruitjes". It's related to Broccoli, Collard Greens, Kohlrabi and Kale (not everyone's favorite choices).
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