Maple sprouts

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10 min


17 min


6 servings

Maple sprouts

© Royalty-Free/Masterfile


  • 625 g brussels sprouts
  • 2 tbsp maple syrup
  • 1 tsp butter
  • 1/4 tsp dried thyme leaves , crumbled
  • 1/4 tsp ground savory
  • 1/4 tsp salt
  • 1 tbsp freshly squeezed lemon juice


  • Bring a large saucepan of water to a boil. Meanwhile, trim outer leaves from brussels sprouts and discard. Cut a shallow x, about 1/4 inch (0.5 cm) deep, in bottom of each sprout. Slip sprouts into boiling water. Boil, uncovered, just until tender-crisp, from 5 to 8 minutes. Drain well. In a medium-size wide saucepan set over medium heat, stir maple syrup with butter, thyme, savory and salt. When bubbly, add drained sprouts. Stir constantly until sprouts are glazed and hot, about 2 minutes. Remove from heat and drizzle lemon juice overtop. Serve immediately.

Nutrition (per serving)

  • Calories
  • 59,
  • Protein
  • 2.4 g,
  • Carbohydrates
  • 12.5 g,
  • Fat
  • 1.1 g,
  • Fibre
  • 5 g,
  • Sodium
  • 122 mg.

Make ahead

After boiling brussels sprouts until tender-crisp, drain and immediately place in a bowl of ice water to cool. Then drain well and pat dry with paper towels. Place in a plastic bag and refrigerate up to 2 days. Bring to room temperature before using.