Brussels Sprouts with Maple Syrup

Serves 8

I saw this in the October Bonappetit magazine. Brussels sprouts are tough to clean so check with your local rabbi on how to kasher them.

4 tablespoons olive oil, divided, plus more for drizzling
2 pounds brussels sprouts, trimmed, halved lengthwise
Kosher salt and freshly ground black pepper
1/4 cup pure maple syrup
2 tablespoons (1/4 stick) unsalted margarine, room temperature
2 tablespoons chopped flat-leaf parsley
1-1/2 tablespoons thinly sliced fresh chives
1 tablespoon thinly sliced fresh sage

Heat 2 tablespoons oil in a large skillet over medium-high heat. Working in 2 batches and adding 2 more tablespoons oil between batches, cook brussels sprouts, cut side down, in a single layer in skillet until deep golden brown, 4–5 minutes. Season brussels sprouts with salt and pepper and toss; cook until tender, 3–4 minutes longer. Transfer to a large bowl.

Remove skillet from heat; add maple syrup, margarine and herbs to pan. Once margarine is melted, add brussels sprouts to skillet and toss to coat. Transfer brussels sprouts mixture to a large serving platter and drizzle lightly with oil.

3 thoughts on “Brussels Sprouts with Maple Syrup

  1. I am confused as to why you publicize recipes that are questionable re kashrus.
    As far as I know, brussel sprouts cannot be checked.
    In the future, can you please add the requirements for checking vegetables when a recipe is posted. Thanks.

    • I have heard different responses lately to the question about how to clean brussels sprouts. The recent Bais Yaakov cookbook has a recipe for them and how to clean them. Or consult your local rabbi. We advise about food and try and appeal to all tastes and levels.

  2. This recipe sounds great. I think your caveat that brussel sprouts are hard to clean and to check with a rabbi re kashrus was more than sufficient. I recently had brussel sprouts at Basil in Crown Heights. Clearly, some people hold they can be checked for bugs.

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