Maple Roasted Brussels Sprouts

Source: Francis X. Hogan, Sabio on Main

Recipe Type: | Seasons: ,

This recipe was demonstrated for CUESA’s Market to Table program on November 28, 2015.

Serves 4 to 6


2 pounds medium Brussels sprouts, stems trimmed slightly
½ cup maple syrup
¼ cup dry sherry
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 large navel orange, juice and zest
8 strips thick-cut bacon, best quality, cut width-wise into ¼-inch strips
1 Pippin apple, peeled, cored, and diced (can substitute Granny Smith)
½ stick unsalted butter
2 tablespoons rice bran oil (or other neutral cooking oil)
½ cup sliced almonds, toasted


Bring a large pot of salted water to a boil over high heat. Meanwhile, cut the Brussels sprouts in half evenly through the stem. Blanch the Brussels sprouts in the boiling water for 3 minutes. Drain them in a colander and place them on a plate or tray lined with a clean kitchen towel or paper towels. Immediately refrigerate to cool.

While they are cooling, prepare the glaze by combining the maple syrup, sherry, vinegar, mustard, orange juice and zest. Stir until smooth and set aside.

In a large cast iron skillet over medium heat, cook the bacon to render the fat and slightly crisp the bacon. Don’t crisp it too much, since you will be cooking it a second time. Remove the bacon from the pan and drain on paper towels. Reserve half the bacon fat in a bowl for later, and leave the remaining half in the pan.

Heat the oven to 250°F. Divide the sprouts, bacon, glaze, apple, butter, and oil in half, so you can cook a half batch at a time.

For the first batch, heat the bacon fat that’s in the skillet with half the butter and half the rice bran oil over medium-high heat. Lay half the sprouts in the pan, cut side down, and cook until they are golden brown (about 2 minutes). You may have to move the sprouts around in the pan to ensure even browning. When the sprouts are golden brown, shake the pan to loosen them from the bottom and add half the bacon and half the apples. Season with salt and cook for one more minute, stirring them often. Add half the glaze and stir to combine. Increase the heat to high and reduce the glaze until sticky, stirring frequently so the glaze doesn’t burn. Transfer to a sheet pan and reserve in the warm oven.

Rinse the skillet and wipe dry. Repeat the process with the remaining ingredients, except for the almonds, and combine with the batch in the oven. Top with the toasted almonds and serve immediately.

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