Make-Ahead Maple Soy Brussels Sprouts with Gruyere
Recipe - Rochester
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
- 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.
- 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.
- 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
Anderson's Maple Syrup, Pure, 8 Ounce
$4.99 was $6.29$0.62/oz
Kikkoman Soy Sauce, 15 Fluid ounce
$4.99$0.33/fl oz
Spice Trend Crushed Red Pepper, 0.5 Ounce
$2.99$5.98/oz
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
Wood River Creamery Cheese, Cheddar Gruyere, Natural, Semi-Hard, Original, 8 Ounce
$6.99$0.87/oz
Directions
- 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.
- 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.
- 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.