Cherry Maple Glazed Brussels Sprouts with Blue Cheese

Cherry Maple Glazed Brussels Sprouts with Blue Cheese

This Thanksgiving, don’t just settle for the same-old sides—step up your game and give your guests something to talk about. Enter Cherry Maple Glazed Brussels Sprouts with Blue Cheese: the ultimate upgrade to your veggie lineup. Sweet, tangy, and just a touch indulgent, these sprouts are dressed to impress. Whether you’re out to convert the Brussels skeptics or simply steal the spotlight from Aunt Linda’s casserole, this dish is your secret weapon. Get ready for the oohs, ahhs, and second helpings!

 

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Cherry Maple Glazed Brussels Sprouts with Blue Cheese

Le Creuset

Servings

8

Prep Time

30 minutes

Cook Time

35 minutes

Cuisine

American

Category

Side Dish

With salty lardon, tangy blue cheese and sweet cherries, this dynamic side dish from the chefs at Little Palm at the Ryder Hotel in Charleston, SC hits all the right sweet and savory notes. Tender Brussels sprouts are cooked until just tender then tossed with a cherry maple glaze for an unforgettable take on a seasonal favorite. The simple glaze makes enough for several batches of veggies and would be equally delicious on grilled meats, seared fish or roasted winter squash.

Cherry Maple Glazed Brussels Sprouts with Blue Cheese

Ingredients

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    • 2 tbsp Vegetable Oil

    • 2 Cloves Garlic, minced

    • 1 large Shallot, minced

    • ½ cup Dried Cherries, chopped

    • ½ cup Apple Cider Vinegar

    • ¼ cup Agave Syrup

    • ¼ cup Maple Syrup

    • 1 tsp Red Pepper Flakes

    • 1 tbsp Unsalted Butter, cold

    • Salt, to taste

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    • 2 cups Bacon Lardons

    • 1 qt Brussels Sprouts, cleaned and halved

    • 2 tbsp Vegetable Oil

    • Salt, to taste

    • Freshly ground Black Pepper

    • ½ cup Cherry Maple Glaze

    • 1 ½ cups Blue Cheese Crumbles

    • ¼ cup Microgreens

    Directions

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      1. Heat the oil in a Sauteuse or saucepan set over medium low heat. 

      2. Add garlic and shallot, and sauté until softened and translucent, about 5 minutes.

      3. Add the cherries, vinegar, agave syrup, maple syrup and red pepper flakes. Bring to a simmer for 8 minutes.

      4. Remove from the heat and whisk in the cold butter. Season to taste with salt and pour into a small bowl. Set aside. Glaze can be made up to 3 days ahead of time and stored in the fridge.

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      1. Place the bacon lardons in a Sauteuse or small Dutch Oven and set over medium low heat. Let fat render out of bacon for 5 minutes.

      2. Add the Brussels sprouts and vegetable oil, season with a pinch of salt and pepper and toss to combine. Cook, stirring occasionally, until the Brussels sprouts are browned and crispy and the bacon is fully cooked, about 10 minutes.

      3. Add 1/2 cup of the Cherry Maple Glaze to the Brussels sprouts and toss to combine. Garnish with blue cheese crumbles and microgreens for serving.
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