On February 10, 2021

Fried Brussels Sprouts with a Maple-Cider Glaze

Maple Glazed Brussels Sprouts


3/4 cup Sugarmaker’s Cut pure maple syrup

½ cup apple cider vinegar

½ cup fresh apple cider

pinch kosher salt

1 lb Brussels sprouts

vegetable oil for frying


Combine maple syrup, apple cider vinegar, apple cider and salt in a medium sized pot. Reduce by 1/4 over medium heat stirring constantly. Set aside. De- stem the  sprouts and cut in half, pulling off any outer leaves that are loose. Fry in 350 degree oil for 1 minute or until brown. Season the sprouts immediately with a pinch of salt and toss with one tablespoon of reduction for every cup of sprouts.

If you don’t have a fryer, take the raw cleaned sprouts and toss with oil and salt. Roast in a 375 degree oven for 20 minutes. Brussels sprouts should be tender but still be a bit crispy. Toss with one tablespoon of reduction for every cup sprouts while hot. Makes a pile of sumptuous tangy sweet. How many it serves depends on how restrained your eating companions are but estimate for 2-4 people.

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