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27 December 2021 by jennb

Roasted Brussel sprouts with Vermont maple syrup

Recipe compliments of Foodie member James Jennings & VermontMaple.ch

This recipe comes to us compliments of James Jennings of VermontMaple.ch. James is a is a 6th generation producer of maple syrup. He and his family have lived in Switzerland for 6 years and he returns to their small family farm in Vermont each the spring to make maple syrup.

Ingredients:

250 g of Brussel sprouts, washed, cut in half
15 ml olive oil
Fine salt, to taste
100 ml pomegranate juice
30 ml Vermont Maple syrup
30 ml pomegranate seeds

Method

  1. Place the baking rack in the middle of the oven and preheat the oven to 210°C.
  2. In a large bowl, toss the Brussels sprouts with olive oil and a few sprinkles of salt.
  3. Spread the Brussels sprouts on a shallow baking sheet and roast until lightly browned and crisp (20 to 30 minutes)
  4. While the Brussels sprouts are roasting, combine the pomegranate juice with the maple syrup in a small saucepan and place over medium heat. Bring the liquid to a boil, then lower the temperature and reduce.
  5. The liquid should be reduced to 1/4 of the original amount. It should be thick and syrupy.
  6. Towards the end of the cooking time, be careful that the reduction does not burn, it could be a matter of a few seconds.
  7. Remove from heat and cool to room temperature. Do not refrigerate.
  8. Pour the reduction over the Brussels sprouts and sprinkle with pomegranate seeds.

Serve with a nice roast. Tonight, we’re having a simple pork roast and a glass of Cornalin. Could it get any better?

Find out more information about James’ artisanal & ecological Vermont Maple syrup or follow him on instagram at @vermontmaple.ch.

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