Make-Ahead Maple Soy Brussels Sprouts with GruyereMake-Ahead Maple Soy Brussels Sprouts with Gruyere
Make-Ahead Maple Soy Brussels Sprouts with Gruyere
Make-Ahead Maple Soy Brussels Sprouts with Gruyere
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Recipe - West St. Paul Liquor
Make-Ahead Maple Soy Brussels Sprouts with Gruyere recipe
Make-Ahead Maple Soy Brussels Sprouts with Gruyere
Prep Time20 Minutes
Servings4
Cook Time25 Minutes
Ingredients
1 1/2 lb (5 cups) Brussels sprouts, quartered
1/2 cup water
1/4 cup maple syrup
3 tablespoons soy sauce
1/8 teaspoon red pepper flakes, optional
2 teaspoon butter
1/4 teaspoon salt
1/4 cup shredded gruyere
Directions
  1. Place Brussels sprouts and water in large microwaveable bowl, cover with plastic wrap and tent to allow some air to escape. Microwave on High 7-9 minutes, or until tender when pierced with a paring knife. Thoroughly drain; cover and refrigerate up to 2 days.
  2. In 1-quart saucepan, heat maple syrup, soy sauce, and red pepper flakes until boiling. Reduce heat and simmer 5-7 minutes, until thickened and reduced by half.
  3. In 12-inch nonstick skillet, melt butter over medium-high heat. Add Brussels sprouts and salt; cook, stirring occasionally, 5–7 minutes, or until heated through and browned on edges. Drizzle with maple syrup mixture. Sprinkle with cheese. 

TIPS:

  • Quartering the sprouts helps them cook more quickly while also providing more surface area for browning and soaking up the delicious mixture of butter, maple and soy.
  • Don’t want to microwave your Brussels sprouts? They can also be steamed over boiling water or boiled, until tender when pierced with a paring knife.
20 minutes
Prep Time
25 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 1/2 lb (5 cups) Brussels sprouts, quartered
1/2 cup water
1/4 cup maple syrup
3 tablespoons soy sauce
1/8 teaspoon red pepper flakes, optional
2 teaspoon butter
1/4 teaspoon salt
1/4 cup shredded gruyere

Directions

  1. Place Brussels sprouts and water in large microwaveable bowl, cover with plastic wrap and tent to allow some air to escape. Microwave on High 7-9 minutes, or until tender when pierced with a paring knife. Thoroughly drain; cover and refrigerate up to 2 days.
  2. In 1-quart saucepan, heat maple syrup, soy sauce, and red pepper flakes until boiling. Reduce heat and simmer 5-7 minutes, until thickened and reduced by half.
  3. In 12-inch nonstick skillet, melt butter over medium-high heat. Add Brussels sprouts and salt; cook, stirring occasionally, 5–7 minutes, or until heated through and browned on edges. Drizzle with maple syrup mixture. Sprinkle with cheese. 

TIPS:

  • Quartering the sprouts helps them cook more quickly while also providing more surface area for browning and soaking up the delicious mixture of butter, maple and soy.
  • Don’t want to microwave your Brussels sprouts? They can also be steamed over boiling water or boiled, until tender when pierced with a paring knife.