Brussels Sprouts with Maple Glaze

Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze. Every now and then, a recipe comes along that blows us out of the water. Such is the case with these Brussels sprouts. These really are next level, and here’s why. They’re impossibly crispy, baked until they’re caramelized and the outside layers flake off into darkened crunchy chips. Then they’re draped in a tangy maple balsamic glaze that heightens the flavors to their peak. One bite of these, and everyone around the table will be asking how you did it. How to cook Brussels sprouts to perfection Sure, you can fry up these mighty sprouts. They’re delicious, but it’s messy and it uses a lot of oil. So to us, the optimal cooking method for Brussels sprouts is roasting them until crispy. But there are a few tricks to getting that perfect charred caramelization. Here’s what to know: Roast at high heat, in a single layer cut side down. 450 degrees Fahrenheit is the ultimate temperature for roasting vegetables. Place all those cute sprouts cut side down for the best caramelization. You’ll want them in a single layer: no […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze.

Brussels sprouts

Every now and then, a recipe comes along that blows us out of the water. Such is the case with these Brussels sprouts. These really are next level, and here’s why. They’re impossibly crispy, baked until they’re caramelized and the outside layers flake off into darkened crunchy chips. Then they’re draped in a tangy maple balsamic glaze that heightens the flavors to their peak. One bite of these, and everyone around the table will be asking how you did it.

How to cook Brussels sprouts to perfection

Sure, you can fry up these mighty sprouts. They’re delicious, but it’s messy and it uses a lot of oil. So to us, the optimal cooking method for Brussels sprouts is roasting them until crispy. But there are a few tricks to getting that perfect charred caramelization. Here’s what to know:

  • Roast at high heat, in a single layer cut side down. 450 degrees Fahrenheit is the ultimate temperature for roasting vegetables. Place all those cute sprouts cut side down for the best caramelization. You’ll want them in a single layer: no stacking!
  • Use parchment paper to line your baking sheet: not a silicone mat! Parchment paper makes them the crispiest; silicone mats make them soggy.
  • Bake one tray at a time. To get maximum airflow in your oven, bake only one tray at once. (We learned this the hard way.)
  • Don’t stir! That’s right, don’t even think about stirring! Throw them in for 25 minutes and they should crisp up beautifully.
Brussels sprouts

Accent with a maple glaze (optional!)

These Brussels sprouts are absolutely delicious roasted with olive oil and salt. The outer layers fall off and make crunchy, salty chips that are irresistibly good. Most of the time we eat them plain: because we like them savory! But want to take them over the top? They’re fantastic with a little sweet nuance from a tangy sweet glaze.

For the maple glaze, all you’ll do is heat equal parts maple syrup and balsamic vinegar until they reduce into a slightly thick syrup. We added a shake of soy sauce for good measure. Drizzle that over your Brussels sprouts, and you’ll think you’ve died and gone to heaven.

More flavor variations

Want to get creative? There are lots more ways to flavor Brussels sprouts. Here are some ideas:

  • Spicy: Make a spicy variation by adding hot sauce to the maple glaze (about 1 teaspoon), or try these Spicy Brussels Sprouts.
  • Honey: Another great flavor pairing is honey! Drizzle simply with honey or even hot honey.
  • Hoisin: Brussels go well with Asian-style flavors. Toss with purchased or homemade hoisin sauce.
Brussels sprouts with maple glaze

How to make a larger serving of Brussels sprouts

Did you read all our tips above about crispy Brussels sprouts? Let’s see if you were paying attention. How many trays can you have in the oven at once? One tray. That’s right: to get the maximum airflow around your sprouts while they bake, the oven must not have any other food in it.

How to roast more than 1 1/2 pounds at one time? You can do this if you have a larger baking sheet that covers the entire baking rack. That’s an 18 x 13 pan, also called a “half sheet pan“. You could comfortably fit about 2 to 2 1/2 pounds of Brussels sprouts on a half sheet pan, making sure they have a little space around each.

How to cook Brussels sprouts

Brussels sprouts nutrition

Are Brussels sprouts healthy? Gone are the days of soggy canned sprouts being forced on kids to get their vegetables. These crispy sprouts taste good, they’re almost as addicting as French fries. So are they good for you? Here are the nutrition facts for 1/2 cup plain cooked Brussels sprouts:

IngredientCaloriesProteinCarbsFiberFat
Brussels sprouts28 calories2 grams6 grams2 grams0 grams

Keep in mind that oil and the glaze add calories to the nutrition info! Here are some of the top benefits of these mighty sprouts. Brussels sprouts are (data source):

  • Low in calories and relatively high in fiber.
  • Full of Vitamin K and Vitamin C (137% and 81% of your daily need respectively), and other vitamins and nutrients.
  • Full of antioxidants which may decrease inflammation and increase heart health.
Brussels sprouts with maple glaze recipe

More ways to cook Brussels sprouts

This Brussels sprouts recipe is a favorite healthy side dish, perfect for any easy dinner (or even Thanksgiving). But there are lots of other great ways to prepare this healthy vegetable. Here are some more Brussels sprouts recipes that show more ways to cook them:

Brussels sprouts recipe

This Brussels sprouts recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Brussels sprouts

Brussels Sprouts with Maple Glaze


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze.


Ingredients

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons pure maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon soy sauce (or tamari or coconut aminos)

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
  2. Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
  3. Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
  4. Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
  5. Roast for 25 minutes until very browned and tender (don’t stir!). 
  6. While the sprouts are roasting, place the maple syrup, balsamic vinegar, and soy sauce in a small saucepan. Simmer 3 to 5 minutes on medium low heat until thickened slightly and reduced (this should result in about 2 to 2 1/2 tablespoons glaze). 
  7. When the sprouts are done, pour over the maple balsamic glaze. Serve immediately.

Notes

*Don’t use a silicone baking mat, since these can also make the Brussels sprouts less crispy. If you don’t have parchment paper, you can skip it and roast directly on the sheet.

  • Category: Side dish
  • Method: Baked
  • Cuisine: American

Keywords: Brussels sprouts, Brussels sprouts recipe

More easy side dish recipes

This recipe is one of our top easy side dish recipes…ever! Sprouts are always a hit. But here are a few more ideas for vegetable side dishes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Perfect Spinach Salad

This classy spinach salad is a salad to impress! Smoky pecans and a creamy balsamic vinaigrette make the best counterpoint to this leafy green. Here’s a salad to impress. It’s everything a classy spinach salad should be, full of texture and flavor contrasts. You’ll barely notice you’re eating this healthy leafy green when it’s covered tangy balsamic vinaigrette. There’s crunchy smoky pecans, almost bacon-like glazed with maple syrup and soy sauce. Add hard boiled eggs or a crisp-tart apple, and you’ve got a stunning side salad that will make everyone ooo and ahhh. (It happens every time we serve it…really.) It’s almost like the little black dress of salads: it’s brilliant for any occasion. Ingredients in the best spinach salad You may notice this salad has a vague retro vibe. In fact, it’s a spin on my Grandma’s 1970’s spinach salad…with a few tweaks! For the dressing we went with a classic balsamic vinaigrette, which complements the flavors perfectly. Instead of bacon, smoky glazed pecans create the illusion of meat but make the salad vegetarian. (For a fully plant based salad, we’ve got options too!) Here’s what you’ll need for this classic spinach salad: Hard boiled eggs or apple: Hard […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This classy spinach salad is a salad to impress! Smoky pecans and a creamy balsamic vinaigrette make the best counterpoint to this leafy green.

Spinach salad

Here’s a salad to impress. It’s everything a classy spinach salad should be, full of texture and flavor contrasts. You’ll barely notice you’re eating this healthy leafy green when it’s covered tangy balsamic vinaigrette. There’s crunchy smoky pecans, almost bacon-like glazed with maple syrup and soy sauce. Add hard boiled eggs or a crisp-tart apple, and you’ve got a stunning side salad that will make everyone ooo and ahhh. (It happens every time we serve it…really.) It’s almost like the little black dress of salads: it’s brilliant for any occasion.

Ingredients in the best spinach salad

You may notice this salad has a vague retro vibe. In fact, it’s a spin on my Grandma’s 1970’s spinach salad…with a few tweaks! For the dressing we went with a classic balsamic vinaigrette, which complements the flavors perfectly. Instead of bacon, smoky glazed pecans create the illusion of meat but make the salad vegetarian. (For a fully plant based salad, we’ve got options too!) Here’s what you’ll need for this classic spinach salad:

  • Hard boiled eggs or apple: Hard boiled eggs require forethought, so to whip this up in a flash substitute a crisp-tart apple. It’s just as good!
  • Smoky pecans: The secret to bacon flavor without meat! Glaze whole pecans in a mixture of soy sauce, maple syrup and smoked paprika.
  • Spinach: Baby spinach is more tender with a sweeter flavor; or, use chopped standard spinach.
  • Shallot: Thinly sliced shallot is the best trick for green salads. Its delicate oniony flavor is gentler than red onion.
  • Feta (optional): A sprinkle of feta cheese looks like confetti and brings a salty pop.
  • Balsamic vinaigrette: Tie it all together with this incredible homemade dressing.
Spinach salad

How to make smoky pecans (or use plain!)

One of the best parts of this salad is the pecans masquerading as bacon. Of course, if you’re running short on time: you can skip this step and just use plain pecans! But to make a truly magnificent spinach salad, it’s worth the time. Here are a few notes about the process:

  • You’ll need a skillet and 6 to 8 minutes. This is the time it takes to heat the glaze to cover the nuts.
  • They may come out soft or crunchy: either works! Making glazed nuts requires hitting the perfect sugar caramelization step to get them to dry into a crunchy glaze. If they come out soft: that’s ok! In fact, they taste more like bacon that way.

The best spinach salad dressing

What’s the best dressing for a spinach salad? Balsamic vinaigrette. Why? Spinach can have a bitter flavor undertone, so the tangy and subtly sweet notes of the dressing are the perfect pairing. Our favorite balsamic vinaigrette is very easy to whip up at home. All you need is 4 ingredients:

  • Balsamic vinegar
  • Dijon mustard
  • Maple syrup
  • Olive oil

The only other thing to note is to add the olive oil 1 tablespoon at a time and whisk vigorously. This is the key to getting a perfectly creamy emulsion. The Djion mustard also helps to make a fantastically creamy texture.

Balsamic vinaigrette recipe

Using hard boiled eggs in salad

This spinach salad is absolutely classic with hard boiled eggs, as it harkens back to that 1970’s bacon and egg salad. And, they add a great amount of protein! One egg has 7 grams of protein. This is specifically helpful when you are looking for a side dish with protein to round out a vegetarian dinner.

If you can, make up a batch of hard boiled eggs in advance. This makes the salad quicker to put together. Store the hard boiled eggs refrigerated with the shell on (this keeps them fresher).

Apple makes this spinach salad quick and easy (and vegan)

Often we don’t think ahead enough to have time for hard boiled eggs. So if we’re serving this for an easy weeknight meal side dish, we like to use an apple instead! Using a crisp-tart apple makes a great flavor and texture contrast and fills out the salad. Of course, it doesn’t have the protein that a hard boiled egg does. But it’s a great stand-in! Of course, you can also add apple to salad with the eggs: even better!

You can also use this as a vegan variation. Use a crisp tart apple and omit the feta cheese crumbles: or use a dairy free cheese crumble of your choice.

Best spinach salad

Other adders to this salad!

Here are a few more ingredients you could add to this salad that make it incredible tasty:

  • Mushrooms: Thinly sliced raw mushrooms are common in a classic spinach salad. Add these if you like!
  • Bacon: Can’t live without actual bacon? Swap the smoky pecans for bacon.
  • Prosciutto: Cured ham like prosciutto or jamón serrano would also work well.
  • Croutons: Try these Homemade Garlic Croutons.

Ways to serve this spinach salad

There are so many ways to pair this spinach salad! In fact, it’s one of the most versatile green salad recipes we have. Use it to round out a vegetarian dinner, or it pairs well with seafood and chicken. Here are our top ways to serve it:

Spinach salad

A few more spinach salads

Love spinach salad? Us too. Here are a few more variations on this easy side dish for all the seasons:

This spinach salad recipe is…

Vegetarian, dairy-free, and gluten-free. For vegan and plant-based, use the variations listed above.

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Spinach salad

Perfect Spinach Salad (No, Really)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This classy spinach salad is a salad to impress! Smoky pecans and a creamy balsamic vinaigrette make the best counterpoint to this green.


Ingredients

  • 2 hard boiled eggs or 1 large crisp tart apple
  • 1/2 cup whole pecans*
  • 1 tablespoon soy sauce (or tamari or coconut aminos)
  • 1 1/2 tablespoons maple syrup or sugar
  • 1 teaspoon smoked paprika
  • 2 pinches kosher salt or flaky sea salt
  • 1 recipe Best Balsamic Vinaigrette
  • 6 cups baby spinach leaves or chopped standard spinach
  • 1 shallot
  • 1/2 cup feta cheese crumbles (optional)

Instructions

  1. Make the hard boiled eggs: Make the hard boiled eggs, if using (or make them in advance). Chop them into bite-sized pieces.
  2. Make the smoky pecans: Add the pecans, soy sauce, maple syrup and smoked paprika to a small non-stick skillet over medium heat. When it just starts to bubble, reduce the heat to low but still slowly bubbling. Simmer 6 to 8 minutes, stirring occasionally. In the last minute when the liquid is mostly evaporated, stir continuously until it is totally cooked out and the nuts start clumping together. Immediately remove from the heat and transfer the pecans to a sheet of parchment paper in a single layer. Sprinkle with 2 pinches kosher salt and allow to cool to room temperature, about 5 minutes. 
  3. Make the dressing: Make the Balsamic Vinaigrette
  4. Prep the fresh ingredients: Thinly slice the shallot. If using apple instead of hard boiled egg, thinly slice the apple. 
  5. Serve: Place the spinach on plates or in bowls. Top with hard boiled eggs or apple slices, smoky pecans, sliced shallot, and feta cheese crumbles.

Notes

*You can also use plain pecans and skip the soy sauce, maple syrup, and smoked paprika. Or, you can make maple glazed pecans.

  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Keywords: Spinach salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Weeknight Maple Turkey Chili.

This easy turkey chili might be the only soup recipe I need all season.  It’s going to be your weeknight go-to.  It’s ridiculously simple, but flavorful. It comes together FAST. It’s really, really good!  I know, I use way to many “reallys” but it’s worth it. This chili is worth it. Chili is a dish […]

The post Weeknight Maple Turkey Chili. appeared first on How Sweet Eats.

This easy turkey chili might be the only soup recipe I need all season. 

easy weeknight turkey chili

It’s going to be your weeknight go-to. 

It’s ridiculously simple, but flavorful. It comes together FAST. It’s really, really good! 

I know, I use way to many “reallys” but it’s worth it.

This chili is worth it.

maple turkey chili in pot

Chili is a dish that I’ll never stop experimenting with. I have so many versions and they are all different but all wonderful, depending on the mood or setting. Of course, I can’t resist trying a new one when fall is just around the corner. And it uses so many of my favorite ingredients! I adore it.

easy weeknight turkey chili

It’s no secret that Eddie is a major carnivore, but over the years he’s cut down on his red meat consumption a lot. It wasn’t for any particular reason – it just seemed to happen! I still may make a dish with beef every other week or so (sometimes less, sometimes more), but most of the time, especially during the week, I use ground turkey. 

And I don’t have a turkey-specific chili recipe here on the blog, so here we are! 

easy weeknight turkey chili

This does not make an enormous pot of chili. I’d say it makes a pot for a family of four and is easily multiplied if you have more people in the house. It’s also a really nice size if you’re single or in a household of two, because you can freeze an extra portion. 

You could also eat chili one night, then make chili dogs, then make chili cheese nachos too. Love.

I mean, just an idea. 

easy weeknight turkey chili

Anyway – the chili! 

I use one onion, one bell pepper, one pound of turkey and then a whole bunch of spices. Chili powder, cumin and smoked paprika are the main ones. So good! Then one can of fire roasted tomatoes and one can of pinto beans (my fave – but any beans work) – and voila! 

The secret is obviously in the maple syrup. I love the addition so, so much, which I first discovered in this game day chili recipe

Then it’s ready. Seriously the best for a weeknight chili. Goes with everything. Tastes like heaven.

And it’s perfect! 

easy weeknight turkey chili

Easy Maple Turkey Chili

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Quick and Easy Maple Turkey Chili

This easy turkey chili is the best! It's super simple and comes together quickly. Loaded with fall flavors and a great dinner staple.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 pound lean ground turkey
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ¼ teaspoon crushed red pepper flakes
  • 1 (14 ounce) can fire roasted tomatoes
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 ½ cups chicken stock
  • 1/4 cup pure maple syrup

Instructions

  • Heat the olive oil in a large pot over medium-low heat. Add the onions, peppers and garlic with a pinch of salt and pepper. Cook until softened, about 5 minutes.
  • Add in the ground turkey and another pinch of salt and pepper. Break it apart with a wooden spoon and brown it, about 6 to 8 minutes. Once the meat is browned, add in the chili powder, paprika, oregano, cumin and red pepper flakes. Stir and cook for 2 minutes.
  • Add in the tomatoes, beans, stock and maple syrup. Bring the mixture to a boil then reduce it to a simmer. Cover and simmer for 20 to 30 minutes. Serve with tortilla chips, avocado, sour cream or whatever you love on your chili!

Notes

Note: you can easily double this recipe to make it for a crowd. You can also let this simmer, covered, on the stove for a few hours or as long as you need.
Note: you can easily make this in a slow cooker! Brown the turkey ahead of time then add everything to the slow cooker and cook on high for 4 hours or low for 6 to 8. 

easy weeknight turkey chili

Give me all the toppings.

The post Weeknight Maple Turkey Chili. appeared first on How Sweet Eats.

Salted Maple Granola.

Here’s how to make your new favorite maple granola! This is going to be breakfast, lunch and… snack time. Be prepared to get hooked. If you’ve been reading awhile, then you know my complete obsession with American Spoon. I mean, I’ve loved the company for as long as it’s been in existence. It’s one of […]

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Here’s how to make your new favorite maple granola!

salted maple granola

This is going to be breakfast, lunch and… snack time. Be prepared to get hooked.

oats, pepitas, almonds

If you’ve been reading awhile, then you know my complete obsession with American Spoon. I mean, I’ve loved the company for as long as it’s been in existence. It’s one of our favorite parts about going to northern michigan!

When they released their maple granola, we were instantly hooked. It is easily my favorite granola – and it’s so simple. 

pouring maple syrup into the granola

It’s not overly clustered – but it has loose, all crunchy pieces instead. This might be an unpopular opinion but I do not need huge clusters. I am not a big cluster person. I feel like I’m getting old and big clusters will break my teeth. But I DO need all the texture in the world, so the crunchy little bits are my dream. 

There are almonds and pepitas in the granola too. Easy peasy! I always have those on hand.

granola right out of the oven

And the best part? The dried tart cherries and blueberries. I LOVE this combo. Dried cranberries are not my fave, but I am all over dried cherries every day of the week. 

salted maple granola with dried cherries and blueberries

Their maple granola has a few other ingredients – some rye, some vegetable oil, maybe a few preservatives. But I was CONVINCED I could make it at home using my favorite granola recipe ratios, butter, maple syrup, the nuts and dried fruit.

And I was right!

bowl of salted maple granola

I was BLOWN AWAY at how similar this granola tastes to the store-bought one I adore. It’s incredible.

It’s crunchy. It has a strong hint of maple, but not so strong that it makes it uncombinable. You know? 

The flavor is spot on, but it’s not offensive – you can use this granola anywhere. Eat it with milk, yogurt, on top of fruit, by the handful for a snack, anything. 

salted maple granola

This is my go-to. You can add in different nuts of fruits – I’ve done chopped, dried figs the last two times I made this and it’s great. You can use coconut oil or even olive oil instead of butter, though butter is my favorite. If you don’t have maple syrup or just aren’t into it, you could use honey or brown sugar instead. You can add in pumpkin spice, or lots of nutmeg, or even some smoked paprika to do a savory granola.

It’s really super easy to swap your favorite things in and out!

salted maple granola

Finally, a big pinch of flakey maldon salt is what takes this over the top. It brings out every flavor you taste in one bite. 

You.will.love.this.

salted maple granola

Salted Maple Granola

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Salted Maple Granola

This salted maple granola is my absolute favorite! Toasted oats with maple, vanilla, pepitas and almonds. It's a perfect breakfast or snack!
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 45 minutes
Total Time 1 hour 25 minutes
Servings 6 to 8 cups - a whole bunch!
Author How Sweet Eats

Ingredients

  • 4 cups old fashioned rolled oats
  • ½ cup pepitas
  • ½ cup sliced almonds
  • ½ teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • ½ cup unsalted butter
  • ½ cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon flaked, maldon salt
  • ½ cup dried blueberries
  • ½ cup dried cherries

Instructions

  • Preheat the oven to 350 degrees F.
  • In a large bowl, stir together the oats, pepitas, almonds, cinnamon and kosher salt.
  • Heat the butter and syrup in a saucepan over medium heat. Once the butter is melted, remove the pan from the heat and stir in the vanilla extract.
  • Pour the butter mixture over the oats mixture. Toss well to combine. Spread the mixture out on a large baking sheet (10x15 inch). Bake for 15 minutes, then toss and bake for 10 more.
  • Remove the granola and let it cool for 15 minutes (don’t touch it!). Stir in the flaked salt, dried blueberries and cherries. Let sit for another 20 to 25 minutes to cool completely. Store at room temperature in a sealed container or bag.

salted maple granola

Crunch crunch crunch.

The post Salted Maple Granola. appeared first on How Sweet Eats.

Blueberry Maple Baked Oatmeal

Baked Oatmeal sweetened with pure maple syrup and juicy blueberries! You will love this healthy, filling oatmeal recipe! Make a pan and reheat all week! Baked Oatmeal Baked oatmeal is one of our family’s favorite breakfasts. I try to make a pan e…

Baked Oatmeal sweetened with pure maple syrup and juicy blueberries! You will love this healthy, filling oatmeal recipe! Make a pan and reheat all week! Baked Oatmeal Baked oatmeal is one of our family’s favorite breakfasts. I try to make a pan every week, especially during the winter months when we are craving something hot…

The post Blueberry Maple Baked Oatmeal appeared first on Two Peas & Their Pod.

Maple BBQ Salmon with Brown Butter Couscous.

All good days end with maple BBQ salmon. So guess what! It’s a Monday meal on a Monday! This is SUCH a Monday recipe in my eyes. Tastes delish, is easy to throw together, is satisfying and simple. But packed with a flavor punch. You know what a huge fan of salmon I am. I […]

The post Maple BBQ Salmon with Brown Butter Couscous. appeared first on How Sweet Eats.

All good days end with maple BBQ salmon.

This maple bbq salmon is a quick and delicious weeknight meal. Serve with brown butter couscous and your favorite veg to round it out!

So guess what! It’s a Monday meal on a Monday!

This is SUCH a Monday recipe in my eyes. Tastes delish, is easy to throw together, is satisfying and simple. But packed with a flavor punch.

seasoned salmon filets

You know what a huge fan of salmon I am. I almost said “we” and used the term “in this house,” but then I remembered that Eddie doesn’t love salmon. He will eat it, but it’s not his go-to seafood or fish. He much prefers a white fish or something like shrimp or scallops. 

That being said, if I really want it or if I’ve tested some new recipes, he will eat it. So I want to make it as good as possible. Because I’m still hoping to convert him, you know?

This maple bbq salmon is a quick and delicious weeknight meal. Serve with brown butter couscous and your favorite veg to round it out!

This flavor combination is ridiculously simple but GOOD. I’ve told you about this quick bbq-like spice rub for almost ten years. It’s an awesome way to get some bbq flavor and spice (think slightly sweet and smoky) without a sauce or a specific mixed spice rub. Those things are great, don’t get me wrong, but since you may not always have them on hand, this is the next best thing. I promise!

A little spice rub and a tiny maple drizzle will go a long way, I tell you. 

brown butter + couscous

I like to make this with a super simple yet flavorful side, since the salmon has so much taste. Pearl couscous is one of my favorites and has been since I first had it – which was maybe when I was 20? 21? 

I’ve loved it ever since. Sometimes I use it as the base of my grain bowls or salads. Other times, I make a simple side like this, drizzle it with brown butter and go to town.

This maple bbq salmon is a quick and delicious weeknight meal. Serve with brown butter couscous and your favorite veg to round it out!

For a veggie, my go-to is always my parmesan roasted broccoli. I love that when combined with my favorite veg, this is a MEAL. It sounds funny, but having three components to a meal (the entree, two sides) is such a nostalgic, feel-good thing in our house. It’s how I grew up eating dinner almost every night. Sometimes when I think back to how my mom got a meal like that together almost every.single.night?! It’s crazy. And inspiring. And I love it!

So here we are. Eat up.

This maple bbq salmon is a quick and delicious weeknight meal. Serve with brown butter couscous and your favorite veg to round it out!

Maple BBQ Salmon with Brown Butter Couscous

Maple BBQ Sauce

This maple bbq salmon is a quick and delicious weeknight meal. Serve with brown butter couscous and your favorite veg to round it out!

  • 2 pounds salmon filets
  • 1 tablespoon brown (or maple!) sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cumin
  • 2 to 3 tablespoons maple syrup

brown butter couscous

  • 1 tablespoon unsalted butter
  • 1 cup uncooked pearl couscous
  • 1 ¼ cups chicken or vegetable stock or water
  • pinch of salt
  • 2 tablespoons unsalted butter
  • 1 garlic clove, (minced)
  1. Preheat the oven to 400 degrees F. Place the salmon on a baking sheet.

  2. In a small bowl, whisk together the sugar, garlic powder, paprika, salt, pepper and cumin. Sprinkle it all over the salmon filets. Drizzle each filet with the maple syrup and use a spoon to kind of “spread” it all over the filet.
  3. Roast for 10 to 15 minutes, until the salmon just flakes with a fork. If desired, you can brush with a little more maple syrup when it comes out of the oven. Top with chopped chives. Serve immediately with brown butter couscous!

  4. brown butter couscous
  5. Heat a large saucepan over medium heat and add the butter. Stir in the couscous until coated, then cook for 2 to 3 minutes, stirring, until the couscous is slightly toasty. Add in the stock and salt and bring the mixture to a boil. Once boiling, reduce to a simmer and cover. Cook for 15 minutes, or until the liquid is absorbed.
  6. While the couscous is cooking, heat a small saucepan over medium heat and add the butter. Cook, whisking often, until brown bits appear on the bottom of the pan. Remove the butter from the heat and stir in the garlic cloves.
  7. Once the couscous is finished, drizzle with the garlic brown butter. Toss and serve.

N

This maple bbq salmon is a quick and delicious weeknight meal. Serve with brown butter couscous and your favorite veg to round it out!

Cozy comfort right there.

The post Maple BBQ Salmon with Brown Butter Couscous. appeared first on How Sweet Eats.

Maple Streusel Cheesecake Bars

Maple Streusel Cheesecake Bars top a cinnamon-pecan graham cracker crust with maple cheesecake and a crown of streusel topping. Serve the bars with a drizzle of maple syrup for even more of this sweet fall flavor. This post is sponsored by Bob’s Red Mill. Thank you for continuing to support the brands that make My […]

The post Maple Streusel Cheesecake Bars appeared first on My Baking Addiction.

        

Maple Streusel Cheesecake Bars top a cinnamon-pecan graham cracker crust with maple cheesecake and a crown of streusel topping. Serve the bars with a drizzle of maple syrup for even more of this sweet fall flavor.

Close-up side view of a sliced maple streusel cheesecake bar

This post is sponsored by Bob’s Red Mill. Thank you for continuing to support the brands that make My Baking Addiction possible.

You guys, I’m in the BEST mood today. I’ve got a Target trip on the agenda, a pumpkin latte in hand, my house is fresh and clean and it’s only 58 degrees outside.

I think I can finally say it – fall is officially here!

(more…)

The post Maple Streusel Cheesecake Bars appeared first on My Baking Addiction.

        

Vegan Pecan Pie

It’s that time of year again! As Autumn comes in and all that holiday baking is on the horizon, I always have maple pecan pie on my mind. It’s a classic for Thanksgiving and I can never get enough of it. Egg replacement for pecan pie I had been thinking about Treacle tart too (a British classic consisting of a tart shell filled with breadcrumbs & golden syrup) so when I decided to make a vegan pecan pie for when my friends came round for dinner, I used a bit of inspiration from the humble treacle tart to get the right texture for the filling. Usually a pecan pie contains a sugary ‘custard’ that is thickened with eggs – they help the filling to set into a soft, gooey texture when the pie bakes. When veganising a pecan pie though, you need something more to help that sugary goo set. You can’t only rely on flax as the sugary filling will basically just end up as a liquid caramel. So I bulked up my filling with soft, fresh breadcrumbs (which also meant I could get away with using less pecans, making the pie a bit cheaper to make). The bread […]

The post Vegan Pecan Pie appeared first on Izy Hossack – Top With Cinnamon.

pie tin with vegan maple pecan pie and a slice taken out

It’s that time of year again! As Autumn comes in and all that holiday baking is on the horizon, I always have maple pecan pie on my mind. It’s a classic for Thanksgiving and I can never get enough of it.

a slice of vegan maple pecan pie with ice cream

Egg replacement for pecan pie

I had been thinking about Treacle tart too (a British classic consisting of a tart shell filled with breadcrumbs & golden syrup) so when I decided to make a vegan pecan pie for when my friends came round for dinner, I used a bit of inspiration from the humble treacle tart to get the right texture for the filling. Usually a pecan pie contains a sugary ‘custard’ that is thickened with eggs – they help the filling to set into a soft, gooey texture when the pie bakes. When veganising a pecan pie though, you need something more to help that sugary goo set. You can’t only rely on flax as the sugary filling will basically just end up as a liquid caramel. So I bulked up my filling with soft, fresh breadcrumbs (which also meant I could get away with using less pecans, making the pie a bit cheaper to make). The bread helped to absorb and hold onto the moisture in the filling whilst providing bulk.

I also added cornstarch and flax to help ‘gel’ the filling and it worked perfectly!

overhead image of vegan maple pecan pie with two slices removed

I used pre-made shortcrust pastry (I always just use the ‘plain’ stuff, never the ‘dessert’ pastry as I find the sweetened one is more likely to slump when baked) as it’s an easy one to get and is already vegan. I’m all for dessert shortcuts, especially when you’re cooking for a crowd and don’t have time to make + chill your own pastry. If you have a favourite vegan pastry recipe you prefer, go for it!!

Using Maple Syrup, not corn syrup

My mum always used maple syrup in her pecan pies, so that’s what I do now! It is more expensive but the flavour of the maple with the pecans is something I love. The rest of the sweetness comes from light brown sugar which adds a light molasses flavour. To amp up the taste of the maple, I also have a bottle of artificial maple flavouring which I got in the US. I use it exclusively for pecan pies and only use about 1/2 a teaspoon in the filling – it’s not essential but if you like that maple-y flavour, it’s a recommended buy.

a maple pecan pie overhead with coffee mugs

How can you tell when pecan pie is done?

This vegan pecan pie just needs the cornstarch to gelatinise (relatively quick) and the pie crust to brown. After about 30 minutes, it should be done. The main way you can tell is by looking at the colour of the crust – is it nicely golden all over? Is it starting to darken in some patches? You’re good to go! You’ll notice that when you remove the pie from the oven, it’ll still be jiggly in the centre as the hot sugar is still liquid. But, it as it cools down it quickly sets up. For the neatest slices, let it cool completely before you cut into it but you can definitely serve it warm.

Overbaking a pecan pie can lead to the nuts on top burning which will impart a rancid flavour and less moist texture in the filling. It’s therefore better to underbake the pie slightly as the only downside of that may be a lighter crust (which, imo, is better than dry filling).

How do you store pecan pie & can it be made ahead of time?

I keep it in the tin, covered at room temperature as I know it’ll be eaten in a few days. If you’re planning on keeping it for longer, you can freeze the baked pecan pie. Just make sure it’s completely cool, slice up the pie and slip it into a resealable plastic food bag – label + date it and get it into the freezer. You can freeze a few slices or a whole pie! Just take it out of the freezer the day before you need it and let it defrost overnight at room temperature.

This is also useful if you want to make the pie way ahead of time (e.g. prepping for Thanksgiving!). If you’re making the pie a day or two before, just keep it at room temperature overnight, covered. It’ll be just fine the next day. You can warm it up in a low oven for 10 minutes before serving to make it a bit more gooey again.

Previously..

Vegan Pecan Pie

Vegan Pecan Pie

Yield: Serves 8-12

Ingredients

  • 375g (14 oz) ready made shortcrust pastry (ensure it's vegan), or your favourite vegan shortcrust pastry
  • 190g (3/4 cup + 2 tbsp) soft brown sugar
  • 125ml (1/2 cup) maple syrup
  • 60ml (1/4 cup) extra virgin olive oil
  • 1/4 tsp salt
  • 120ml (1/2 cup) oat milk
  • 60g (1 cup) fresh breadcrumbs (see notes)
  • 2 tsp cornflour (cornstarch)
  • 2 tsp ground flaxseed
  • 1 tsp vanilla extract
  • 1/2 tsp maple extract (optional)
  • 200g (1 1/3 cups) pecans, roughly chopped

Instructions

  1. Preheat the oven to 160°C fan (180°C / 350°F).
  2. Roll out the ready-made pastry, on a work surface dusted lightly with flour, into a circle about 30cm (12 inches). Use it to line a 23cm (9-inch) pie tin. Fold any overhanging pastry under at the edges. Crimp the edges with your fingertips, if desired. Place into the freezer for 10-20 minutes as you make your filling.
  3. Place the sugar, maple syrup, oil, salt and half of the milk in a medium pot. Place over a medium heat on the stove and bring to the boil. Add the breadcrumbs and allow to cook for a further 1 minute. Remove from the heat.
  4. In a small bowl, mix the cornstarch with the remaining milk into a smooth paste. Add the flaxseed, vanilla extract & maple extract and stir again. Pour this into the pot and mix until smooth. Fold in the chopped pecans.
  5. Remove the crust from the freezer and pour in the warm pecan filling. Place the pie on a baking sheet and bake for 30-35 minutes until the crust is a light golden colour and the filling has thickened and set on top, but is still jiggly when you gently shake the tin.
  6. Allow to cool (the filling will set up more as it cools) before slicing and serving. Store at room temperature, covered, for up to 3 days.

Notes

- Fresh breadcrumbs were made by rubbing a couple of slices of soft white bread on the coarse side of a box grater.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Vegan Pecan Pie appeared first on Izy Hossack - Top With Cinnamon.

Easy Marinated Tofu

This marinated tofu doesn’t even need to be cooked! Flavored with soy, sesame oil and ginger, this easy tofu recipe will be your new favorite. (It’s ours.) Alex and I don’t eat a lot of tofu. But this marinated tofu: well, it’s special. It’s packed with savory umami: toasted sesame oil and ginger and garlic and soy sauce. There’s a touch of maple to balance, and it’s mixed with green onion and sesame seeds. Oh: and you don’t have to cook it! All you have to do is throw in the fridge to marinate: so it’s almost totally hands off. Normally we don’t evangelize tofu. But with this easy tofu recipe: we’re 1000% excited about it. You’ve got to try this one…we promise it’s a winner. Throw it in a bowl with quinoa, tahini sauce and some fresh veggies, and you’ve got a healthy lunch or dinner. How to make this easy marinated tofu recipe Where did we get the idea for this marinated tofu recipe? Well, we actually had it at an airport. AN AIRPORT? Yes, I know, I can confidently say that this is the first and only recipe on A Couple Cooks that has ever been inspired […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

This marinated tofu doesn’t even need to be cooked! Flavored with soy, sesame oil and ginger, this easy tofu recipe will be your new favorite. (It’s ours.)

Marinated tofu

Alex and I don’t eat a lot of tofu. But this marinated tofu: well, it’s special. It’s packed with savory umami: toasted sesame oil and ginger and garlic and soy sauce. There’s a touch of maple to balance, and it’s mixed with green onion and sesame seeds. Oh: and you don’t have to cook it! All you have to do is throw in the fridge to marinate: so it’s almost totally hands off. Normally we don’t evangelize tofu. But with this easy tofu recipe: we’re 1000% excited about it. You’ve got to try this one…we promise it’s a winner. Throw it in a bowl with quinoa, tahini sauce and some fresh veggies, and you’ve got a healthy lunch or dinner.

Marinaded tofu

How to make this easy marinated tofu recipe

Where did we get the idea for this marinated tofu recipe? Well, we actually had it at an airport. AN AIRPORT? Yes, I know, I can confidently say that this is the first and only recipe on A Couple Cooks that has ever been inspired by airport cuisine. HOWEVER. Alex and I were at Chicago Midway and we needed a healthy dinner fast. Somehow, Alex found some sushi and a box of marinated tofu. We were a little wary of it at first. But after the first bite, none of us could stop eating it: including Larson! It was seriously savory and satisfying, but tasted fresh and healthy at the same time.

This marinated tofu is the definition of easy: there are basically two steps. Press, and marinate. Why do you need to press tofu? Well there’s quite a bit of water in tofu, so in order to infuse it with flavor you’ll need to press it. However: we’ve developed a quick way to do it!

Easy marinaded tofu recipe

How to press tofu: fast!

Many tofu recipes require you to press tofu for about 1 hour to drain it before starting the recipe. This doesn’t really work with our life work flow, so we decided to research faster ways to press the water out of tofu. There’s actually a surprising trick for speeding up pressing tofu. The microwave!

Oddly enough, if you microwave tofu for 2 minutes, it extracts quite a bit of liquid. Then place the pieces on a dry towel, place a cutting board on top, and top it with a heavy object. The weight will extract more water, and it will be done after just 15 minutes.

Marinated tofu

How to marinade tofu

After pressing the tofu, all you have to do is marinade the tofu for 30 minutes. Marinading it is just letting it sit in a bowl with the marinade: you’ll just need to stir it once. The flavors are balanced with savory, sweet, tangy, and spicy: soy sauce, garlic and sesame oil, tangy rice vinegar, maple syrup and a touch of gochujang hot sauce for a hint of heat.

Throw that all together with some minced green onion and sesame seeds, and it’s SO flavorful, you won’t know what hit you. Like really. We served this marinated tofu to our 2 year old and he gobbled it all up! It’s truly magical.

Marinated tofu

Wait! It’s not cooked.

And that’s it! With this easy marinated tofu, you don’t cook it. This makes it 100% easier than any baked the method. Since it’s firm tofu and you’ve pressed all the water out of it, the tofu has a great texture. Of course, if you’d like to bake it you still can! You can pan fry it or bake it (we’d suggest our friend Ali’s method for baking it). But this easy marinated tofu recipe really doesn’t need to be cooked: it’s seriously flavorful without the fuss.

How to serve marinated tofu

This marinated tofu is so simple because it’s mostly hands off: there’s really only about 10 minutes of active time. This gives you ample time to prepare the rest of a meal. And because it can store refrigerated for up to 5 days, it’s perfect for lunches!

How would we serve this marinated tofu? We have a noodle bowl recipe coming soon that features it, or you could make it into a bowl meal bowl with quinoa and roasted brocolli….ok let’s just start a list! Try serving it with:

How would you serve it? Let us know in the comments below.

This marinaded tofu recipe is…

Vegetarian, vegan, dairy-free, gluten-free, and plant-based.

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Marinated tofu

Marinated Tofu


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  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 4

Description

This marinated tofu doesn’t even need to be cooked! Flavored with soy, sesame oil and ginger, this easy tofu recipe will be your new favorite. (It’s ours.)


Ingredients

  • 12 to 16 ounces block of extra firm or firm tofu
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon maple syrup
  • 1 garlic clove, finely grated
  • 1/2 teaspoon fresh ginger, finely grated
  • 1 teaspoon gochujang sauce
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon sesame seeds
  • 1 tablespoon minced green onion

Instructions

  1. Remove the tofu from the package and drain liquid. Cut tofu into half lengthwise and place it in a large bowl. Microwave on high for 2 minutes; this helps to extract liquid.
  2. Drain off excess liquid released in the microwave. Place the two pieces on a towel; place another folded towel on top and add a cutting board and a heavy object. Allow to press for 15 minutes until the water is drained.
  3. Cut each square into 16 pieces, for 32 squares total. Place them all in the bowl with the marinade and stir very gently. Add marinade and place in the refrigerator for at least 30 minutes, stirring gently halfway through. Stores refrigerated for 5 days.

  • Category: Main Dish
  • Method: Marinated
  • Cuisine: Asian

Keywords: Marinated tofu

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes