Fried Brussels’ Sprouts with a Maple-Cider Glaze
Total Time: 30 mins
Hands-on Time: 10 mins
Makes: 2-4 servings
There is a restaurant in Burlington, VT called Bluebird Barbeque. Though all of their meat is exceptional, one of my favorite things on the menu is their seasonal offering of Fried Brussels’ Sprouts with a Maple-Cider Glaze. This is our attempt to recreate that experience for you. (Thanks to our friends at Runamok Maple for allowing us to share this recipe).
3/4 cup Runamok Maple Sugarmaker’s Cut pure maple syrup
1/2 cup apple cider vinegar
1/2 cup fresh apple cider
pinch kosher salt
1 lb Brussels’ Sprouts
Vegetable oil for frying
- Combine maple syrup, apple cider vinegar, apple cider and salt in a medium sized pot.
- Reduce by 1/4 over medium heat stirring constantly. Set aside.
- De-stem Brussels and cut in half, pulling off any outer leaves that are loose.
- Fry in 350 degree oil for 1 minute or until brown.
- Season Brussels immediately with a pinch of salt and toss with one tablespoon of reduction for every cup of Brussels.
(Alternative Tip: If you don’t have a fryer, take the raw cleaned Brussels and toss with oil and salt. Roast in a 375 degree for 20 minutes. Brussels should be tender but still have a bite to them. Toss with one tablespoon of reduction for every cup of Brussels while hot.)