I know, I know. Brussels sprouts? Gross. I wasn't a huge fan of them either when I was a kid. My sister called them baby cabbages, which made them even less desirable. Yes, I did have to eat them from time to time and I would always try to mask the taste with an immense amount of butter (a stick of butter should be able to make any food edible, right?).
That being said, my palate has since changed. And I especially enjoy brussels sprouts when they are coated with pure maple syrup (because really, what doesn't taste better with maple?).
Maple Brussels Sprouts
1 lb. Brussels Sprouts
1Tbsp Olive Oil
3-4 Tbsp Pure Maple Syrup
Steam brussels sprouts until tender (8-10 min). Heat olive oil in frying pan over medium-high heat. Saute brussels sprouts in oil until lightly browned. Pour maple syrup over Brussels sprouts and continue to saute until well coated.
My family loves this savory recipe and it has been the easiest way to get the kiddo to eat them and ask for seconds!
This is the perfect time of year to find Brussels sprouts at your local farmers' market! I get mine from Abenaki Springs Farm (http://abenakispringsfarm.com/) at The Farmers' Market of Keene (http://www.farmersmarketofkeene.com/). And of course, our pure maple syrup can be found at the Peterborough Farmer's Market and The Farmers' Market of Keene, as well as online at http://woodardssugarhouse.com/.
