March in Canada can be an unpredictable time — the snow begins to melt, the wind starts to smell a bit more like Earth, and the sun lingers a minute later every passing day. Then the next thing you know, an ice storm strikes and drops temperatures, freezes roads, and gives you a second glance at winter’s wrath.
But there is one thing that every Canadian can count on to expel the March blues and bring warmth back into your days: maple syrup.
For this edition of Eating Seasonally, we are featuring Maple Butter Brussel Sprouts, which is a personal recipe by Julia from COG. Folks all over Eastern Canada will be tapping maple trees to collect the sap and produce their own maple syrup, so keep your eyes peeled for local maple syrup vendors in your own communities. Brussel sprouts are a hearty winter vegetable that can be harvested in even the coldest temperatures, so this time of year is a great option to get local Brussel sprouts from Canadian producers. Here is what Julia has to say about her maple butter Brussel sprouts recipe:
“Some folks may hold the impression that Canadians have a side of pancake with their serving of maple syrup, or top their spaghetti with it, or simply drink maple syrup by the bottle. These assumptions are not too far from the truth. I am a huge fan of maple syrup and I often enjoy a tablespoon of it in my morning coffee. Maple syrup can be incorporated into so many recipes because it adds a beautiful, earthy sweetness to every dish. One of my favourite maple syrup recipes is my maple butter Brussel sprouts.
A fair warning: this recipe is packed with aromatic herbs and a generous amount of butter. The butter simmers with the maple syrup to create a sweet and savoury sauce that tingles the taste buds, and the herbs pack a punch by entertaining your olfactory senses while you eat. It is a perfect side to any meal, and can even be featured at a holiday dinner because it’s THAT good. If you are a fan of butter, maple syrup, and Brussel sprouts, you’re going to want to read this recipe.”
Check out the recipe here:
Ingredients:
- 15-20 Brussel sprouts, washed
- 3 sprigs of sage
- A medium handful of parsley
- A small handful of chives
- 1/2 cup of maple syrup
- 3/4 cup of butter
- 1/4 cup of water
- Salt and pepper
Instructions:
- Slice the Brussel sprouts in half, lengthwise. If they have large stems, cut the base of the sprout off but leave enough to allow the sprout to remain intact.
2. Finely chop the herbs and set aside for later.
3. Add two tablespoons of butter and two tablespoons of oil into a pan and melt on a high heat. Once the butter is melted, add the sliced Brussel sprouts.
4. Allow the Brussel sprouts to cook on medium-high heat for about 5-10 minutes, mixing every once in a while to evenly cook. You want to get a nice char on the sprouts to create an enticing aroma. Once the Brussel sprouts are charred on one side, add about 1/4 cup of water to the pan, cover, and simmer for about 6-8 minutes. This will allow the Brussel sprouts to cook thoroughly. Use a fork to pierce the sprouts, and remove the sprouts from the pan once ideal tenderness is achieved.
5. Add about 1/2 cup of butter to the pan and allow it to melt on medium heat. Then, add about 1/2 cup of maple syrup and let it simmer for about 3 minutes. The mixture should thicken.
6. Once the butter and maple syrup have thickened, add the chopped herbs into the pan. Stir the mixture and simmer for about 5 minutes. Add salt and pepper to taste.
7. Add the Brussel sprouts back into the pan with the sauce and mix to coat the sprouts in the butter/maple mixture.
8. Turn off the heat and season with salt and pepper. Enjoy!
