Brussel Sprouts in Maple Butter Sauce

by April 5, 2012
filed under Life
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Brussel Sprouts in Maple Butter Sauce

“Do I hafta eat Brussel sprouts?”

YES YOU DO, DAMMIT!

No. Wait. Actually, you don’t. What am I, your mother?

But seriously, the point of this exercise is to make you want to eat Brussel sprouts. I admit I’m a little biased on the subject. Brussel sprouts have been one of my favorite foods since I was a little’un and I’ve never understood the people who claim they’re anything other than tender green morsels of heavenly goodness.

They’re rich in vitamin C, which is a good thing to stock up on as the season changes and the common cold becomes even more common than usual. They’re an excellent source of dietary fibre, something your body always appreciates getting. And they’re a good source of iron, which women need in healthy amounts to avoid becoming anemic.

But just because something is good doesn’t mean you can’t make it even better. Brussel sprouts do admittedly have a very powerful flavor, and benefit from a bit of sweetness to balance out their slight bitterness. This sauce provides that with maple syrup, and includes garlic, chicken broth and a bit of black pepper for a more complex flavor.

Brussel sprouts are best when they are nice and tender. I recommend using frozen Brussel sprouts from the grocery store. You can also freeze your own—just remove any withered outer leaves. If they are large, slice them in half. Put them in your freezer in an airtight bag and cook them whenever you like. Make sure they are cooked through! Boiling them for about 10 minutes is usually enough, but try one to make sure. Half-cooked Brussel sprouts are bitter and mushy and not at all delicious.

Brussel Sprouts in Maple Butter Sauce
Credit: deaghaidhrecipes.wordpress.com, with alterations

2 cups cooked Brussel sprouts, cleaned, halved or quartered if necessary
2 tablespoons butter or margarine
½ cube of chicken or vegetable bouillon, crushed
2 tablespoons maple syrup
1 teaspoon garlic powder
Salt and pepper to taste.

In a saucepan on medium-high, melt the butter, chicken bouillon and maple syrup. Add all the other ingredients and coat the sprouts well.


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