Salted Maple Steamed Brussels Sprouts are a quick and delicious side dish for the holidays, or for all winter long. They’re full of flavour, yet so easy to make!
Dare I say it? My kids love, adore, devour steamed Brussels sprouts.
No really, they do. Actually they love Brussels sprouts in any way, even all mixed up with other food.
But now don’t assume they’re not picky or generally easy to handle at the table – the three year old refuses to eat carrots that are not 100% orange (and also hates sweet potatoes and pumpkin – gasp!) and the one year old really likes shampooing her hair with dinner.
But give them a bowl of steamed Brussels, and the world becomes a different place to them.
Someone make sense of these kids for me.
Steaming things is a very recent discovery on my part.
I love it for a variety of reasons:
- It is apparently very nutrient-retaining, a fact that is extremely helpful on days I never have two hands free to peel and chop any kind of veggies
- It’s FAST! 7 minutes for halved sprouts. The 30 minutes in the oven for roasting stand no chance for this time-pressed mama. Also, energy savings = money savings!
- My husband bought this steamer basket on Amazon* and I refused to use it. Then I started using it without telling him and proceeded to pretend like it was all my extremely genius idea.
Number 3 is most significant to my newfound love for steaming 😉
If you’re scared for the Brussels sprouts to taste bland when they’re steamed, you’re partly right.
They don’t taste or smell like those horribly over-boiled roadside diner sprouts at all. Phew! But they’re not very interesting straight out of the pot, either. So… What’s the secret?
The trickery behind it all…
It’s quite simple, really.
What matters is what you put on them after the steaming.
Amazing. (Not really, I’m aware.)
But anyhow, here’s how to make amazing steamed Brussels sprouts:
- If your veggies are garden-fresh and organic like mine, chances are there’s a million bugs and flies hiding in there (yes, I do miss ready-to-cook bagged sprouts, but that’s about the only one). I soak mine in lukewarm water with a pinch of baking soda. Then I trim them and remove the ugly leaves, halve them and soak them again in fresh baking soda laced water. I find that it really helps getting out all of those critters!
- Steam the cleaned sprouts until tender
- Doused in all the things that taste good
Here you’ll be using a little butter (yes, butter, it’s magic), maple syrup and sea salt flakes once they’re hot out of the steamer basket.
Don’t overdo it with the salt initially, it can be hard to judge how intense the flakes are and how much you need. It’s always easier to add salt than to take it away!
If you like to live on the edge, here’s a pro tip: Add a little freshly minced ginger, too. Or a sprinkling of chili. Now we’re getting wild.
Of course you can add whatever you think is a nice match, but I mostly love the plain and simple buttery, salted maple flavours coming through -few ingredients, quick prep, nothing too fancy. Sometimes (most times) it’s good to be basic.
And finally, if I can just make one more request here: Please don’t shampoo your hair with them steamed Brussels sprouts. They’re quite tedious to wash out.
Get the printable recipe for these salted maple steamed Brussels sprouts here:
Salted Maple Steamed Brussels Sprouts
- 1 pound brussels sprouts trimmed, cleaned and halved
- 1 tablespoon butter
- 1 tablespoon maple syrup
- coarse sea salt flakes to taste
- Steam the Brussels sprouts: Place the prepared Brussel sprouts in a steamer basket and place that in a large pot with about an inch of water. Bring to a boil with the lid closed. Cook the sprouts over medium-high heat (just make sure the water keeps boiling and steaming) with the lid on for about 6-7 minutes, or until tender.
- Prepare maple syrup and butter: While the sprouts are steaming, place the butter and maple syrup in a large bowl.
- Coat and salt the sprouts: As soon as the Brussels sprouts are tender, take them out of the steamer and put them straight into the bowl with the maple syrup and butter. Gently toss. Salt with a generous pinch of sea salt flakes, but make sure you don't over-salt them. Serve hot.
Prep time includes time you need to trim and clean the sprouts. If you buy ready-to-eat Brussels sprouts, you will need about 15 minutes in total to make this recipe.
Nutrition (this is an estimate)
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