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.
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
- Place the baking rack in the middle of the oven and preheat the oven to 210°C.
- In a large bowl, toss the Brussels sprouts with olive oil and a few sprinkles of salt.
- Spread the Brussels sprouts on a shallow baking sheet and roast until lightly browned and crisp (20 to 30 minutes)
- 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.
- The liquid should be reduced to 1/4 of the original amount. It should be thick and syrupy.
- Towards the end of the cooking time, be careful that the reduction does not burn, it could be a matter of a few seconds.
- Remove from heat and cool to room temperature. Do not refrigerate.
- 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.