I was so blessed to have grown up in Vermont. The Green Mountains and Lake Champlain were the perfect setting for outdoor activities. But as summer is relatively short, most of my memories are of fall and winter activities.
What is Vermont if not maple syrup? Almost every year in school, our field trip would be to a maker of maple syrup. We would see how they would tap the trees, collect the sap, and then cook it down to the golden brown, sweet syrup we enjoy. To this day, just the thought of maple syrup brings back such great childhood memories.
But as fond of a memory as maple syrup may be, I am confident there are few fond childhood memories of Brussels sprouts. I know there is an exception or two out there, but most kids (and some adults) reject Brussels sprouts without even trying these tasty gems. That used to be me. That is until I stayed at Le Meridian in Dallas, TX for almost two years.
After six months of eating every dinner at the hotel, I had exhausted the menu. I asked the waiter to check with the chef to see if he could make me something off menu. They accommodated me. I told the waiter I had no limits; the chef could cook me whatever he wanted. I don’t remember the meat or starch, but the Brussels sprouts were unforgettable. In fact, for the next eighteen months, I had Brussels sprouts every time I ate there…even when the entrée was Asian or Mexican cuisine.
Today, Brussels sprouts remain as a favorite. This is especially true in the fall and winter as they make a perfect warming, comfort food when the air gets cold.
The chef at Le Meridien would make the Brussels sprouts with bacon drippings, brown sugar, and Balsamic vinegar. Obviously not vegan. Fortunately, my childhood was the inspiration of the modification that was needed to the recipe! Maple syrup!
The ingredients are super simple, and the recipe is incredible easy to make. At the end of the day, the Brussels sprouts are a wonderful vegan side dish. Or on a cold and dreary day, they made the perfect lunch by themselves!
Vermont inspired side dish that is super easy to make. Combine all ingredients in a bowl or gallon size plastic bag and mix. I like to use a plastic bag. I find that the bag allows the maple syrup, apple cider vinegar, and dry ingredients to evenly distribute and coat the Brussels sprouts and pecans. Spread evenly on a cookie sheet (I line my cookie sheet with aluminum foil to make clean up easy) and place in a preheated 375 degrees oven for 25 to 30 minutes. If you have smaller Brussels sprouts, the cooking time will be closer to 25 to 27 minutes, larger Brussels sprouts require a few more minutes. I like to get a nice caramelization on the Brussels sprouts, so I err on the longer cooking times. Remove from the oven and sprinkle with salt (to taste). Transfer the Brussels sprouts and pecans to a serving dish. Finely grate the lemon zest over the Brussels sprouts and serve. A couple pieces of advice. First, if you add too much maple syrup or apple cider vinegar, the Brussels sprouts will become very soggy and mushy. I think it is the soggy and mushy sprouts that we remember as kids that shaped our dislike for Brussels sprouts. Keep to the measurements in the recipe and the sprouts will come out cooked with a nice crunch. Second, I love the crunch combined with the sweetness of the maple syrup, the acid from the apple cider vinegar, the heat from the chili powder, and the saltiness. But too much of a good thing can lead to bad results. Avoid using too much salt or chili powder. Maple Glazed Roasted Brussels Sprouts with Pecans
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