Brussels Sprouts, a leafy green member of the same species as cabbage (and the same family as collards, kale, broccoli, and kohlrabi), were likely grown and cultivated as early as the 13th century in what is now Belgium. During the 16th century they spread from the Netherlands throughout the cooler parts of Northern Europe. Brussels Sprouts began cultivation here in the United States during the 18th century.
The edible sprouts grow on thick stalks in cooler climes (45-75 degrees F) and are generally available to harvest from September to March. Sprouts are considered to be at their peak in sweetness just after a frost, making them a perfect side dish for March or April holidays.
We suggest serving this Maple Glazed Brussels Sprouts side dish with your Easter meal. Pair it with ham, pork tenderloin, poultry, or tomato or yogurt based lamb dishes.
Recipe courtesy Stonewall Kitchen.
- 1 pound Brussels sprouts
- 1 teaspoon salt
- 2 slices bacon, preferably applewood smoked, cut into 1/2 inch pieces
- 2 Tablespoons butter
- 1/3 cup Stonewall Kitchen Maine Maple Syrup
- 1/4 cup pecan halves, toasted (optional)
- Salt and pepper
- Trim ends of Brussels sprouts off. Remove any discolored outer leaves. If large, cut in half.
- Bring 2 quarts of water to a boil. Add salt and Brussels sprouts. Cook until they are just tender, about 5 minutes. Do not over cook. Drain well and set aside. Dry pan.
- In the same pan cook bacon over medium to medium-high heat until crisp and brown. Set aside on paper towels. Discard bacon fat.
- To the same pan, add maple syrup over medium-high heat. Add butter and simmer until sauce thickens. Add well-drained Brussels sprouts and toss. Add bacon, pecans, and salt and pepper to taste. Serve immediately.