Brussels Sprouts with Maple Syrup
In anticipation of National Maple Syrup Day, which occurs on December 17, for this week's Sunday Supper, our friends at the Vermont Maple Sugar Makers' Association shared this vegetable-forward Brussels sprouts grain bowl recipe. It includes a delicious combination of sweet and savory flavors, using pure Vermont maple syrup. Don't have an air fryer? You can also roast the sprouts in the oven at 425 degrees. Follow @maplesyrupvermont to learn more and find your new favorite Vermont maple producer online at https://vermontmaple.org/buy-pure-maple/.
Ingredients
- 1 lb Brussels sprouts, trimmed, halved lengthwise
- 6 Tbsp. extra-virgin olive oil, divided
- 1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt, plus more (FinaPod PRO Plus)
- 1/2 cup coarsely chopped raw walnuts
- 1 tsp. fennel seeds (FinaPod PRO Plus)
- 1 tsp. sesame seeds (FinaPod PRO Plus)
- 5 Tbsp. white wine vinegar or apple cider vinegar
- 2 Tbsp. pure maple syrup
- Freshly ground black peppercorns (FinaPod PRO Plus)
- 1/2 small red onion, halved, thinly sliced
- 5 oz. mixed salad greens or baby kale
- 1 1/2 cups cooked grains (such as farro or barley)
- 3/4 cup crumbled feta
- 1/4 cup sweetened dried cranberries or dried tart cherries
Directions
1. Heat air fryer to 400°. Toss 1 lb. Brussels sprouts, trimmed, halved lengthwise, 3 Tbsp. extra-virgin olive oil, and 1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt in a large bowl to coat. Transfer to air fryer; reserve bowl. Roast, shaking the basket halfway through, until tender, 18–20 minutes. Add 1/2 cup coarsely chopped raw walnuts and toss to combine. Roast until the Brussels sprouts are deep golden brown and charred in spots and the walnuts are golden brown, about 2 minutes.
2. Meanwhile, toast 1 tsp. of the ground fennel seeds and 1 tsp. sesame seeds in a dry small skillet over medium-high heat until fragrant, 30–45 seconds. Immediately transfer to a small bowl and add the remaining 3 Tbsp. extra-virgin olive oil. Whisk in 5 Tbsp. white wine vinegar or apple cider vinegar and 2 Tbsp. pure maple syrup; season dressing with salt and freshly ground pepper.
3. Transfer Brussels sprouts to reserved bowl. Add 1/2 small red onion, halved, thinly sliced, 5 oz. mixed salad greens or baby kale, 1 1/2 cups cooked grains (such as farro or barley), 3/4 cup crumbled feta, and 1/4 cup sweetened dried cranberries or dried tart cherries. Drizzle dressing over salad and toss to coat.
About the Vermont Maple Sugar Makers’ Association
Vermont maple syrup is a pure, single ingredient sweetener made by family producers throughout the state. Our maple producers create the best tasting syrup while stewarding thousands of acres of biodiverse forests, creating a tree to table sweetener that is sure to become a pantry staple in your home. Vermonters produce over half of the maple syrup in the United States, or around 2 million gallons a year, during the typical spring sugaring season of 4 to 6 weeks. Learn more about Vermont's maple producers, the process of creating maple syrup from tree sap, and find more recipes on our website at www.vermontmaple.org.
The Vermont Maple Sugar Makers' Association (VMSMA) is the oldest agricultural association in the U.S., dating back to 1893. VMSMA exists to serve as the collective voice of Vermont's maple producers, share best practices with our members, and share our love of maple with consumers.