Maple-Lemon Brussels Sprouts

Recipes with Maple Syrup / Vegetables

Recipe — Maple-Lemon Brussels Sprouts
Preparation Time:
Cooking Time:
4 portions
Metric Imperial


  • 1 tbsp butter
  • 1 shallot, minced
  • 1 clove garlic, pressed
  • About 18 oz Brussels sprouts, trimmed and halved (quartered if large)
  • 1/3 cup chicken bouillon or water
  • 2 tbsp maple syrup (preferably amber syrup for its rich flavour)
  • 2 tbsp lemon juice
  • Pepper


  1. In a large saucepan, melt the butter over medium heat. Sauté the shallot 1 minute.
  2. Add the garlic and Brussels sprouts. Cook, stirring, for 2 minutes until sprouts are lightly browned.
  3. Add the bouillon or water. Cover and cook over medium-low heat 5 minutes.
  4. Meanwhile, combine the maple syrup and lemon juice in a bowl.
  5. Uncover saucepan, raise heat to medium-high and cook until all the liquid is evaporated. Add the maple-lemon mixture. Stir until evaporated. Season generously with pepper. Serve immediately (before the sprouts lose their colour).

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Stéphanie Côté


Recipes with Maple Syrup

Vegetables Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.