Browned Brussels With Maple Butter

Suggested tweaks: If you're pressed for stovetop space, you can make the maple-butter mixture ahead of time and store it in the fridge. Let it come to room temperature before adding it to the Brussels sprouts.

Ingredients

serves Serves 4 to 6, active time 15 minutes, total time 30-25 minutes

• 2 tablespoons extra virgin olive oil
• 2 pounds Brussels sprouts, stem ends trimmed, outer leaves peeled, and halved (quartered if large)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter
• 2 tablespoons pure maple syrup

Procedures

1. Preheat the oven to 425°F. Brush 1 tablespoon of the olive oil on a baking sheet and transfer it to the hot oven for 5 minutes.
   
2. Meanwhile, in a large mixing bowl, toss the sprouts with the remaining tablespoon of olive oil and the salt and pepper. Pour the sprouts out onto the hot baking sheet and spread into a single layer. (Take the time to place each sprout cut side down for especially crisped and browned sprouts.)
   
3. Roast the Brussels sprouts for 15 to 20 minutes, until fork-tender and a dark brown crust forms on the sides exposed to the baking sheet.
   
4. While the sprouts roast, melt the butter in a small saucepan over medium-high heat, swirling it around as it becomes liquid. Keep a close eye on the butter as it starts to foam. If you look closely at the liquid butter as it cooks, you can see tiny specks of brown appear (which are the browning milk solids). Continue heating it until it starts to smell nutty and turns from off-white to golden to light brown. Immediately remove from the heat and stir in the maple syrup. Stir briskly as the mixture sizzles and spurts. Set aside in the saucepan until the Brussels finish roasting.
   
5. Remove the Brussels from the oven and transfer to a serving bowl. Drizzle the maple butter all over, tossing to coat evenly. Serve immediately.
   
6. Alongside:
   Bacon-crusted Roast Turkey
   Apple, Pear, and Sage-stuffed Pork Loin Roulade
   Slow-cooked Chicken and Cippoline
   Herb-stuffed Leg of Lamb
   Butternut Ricotta Lasagna

Salty Maple Buttered Cider

Hot buttered rum is even better with warm cider. A sprinkle of Maldon salt and a hint of lemon juice round out the flavors.

Special equipment: small plate, small saucepan

Ingredients

serves makes 2 cocktails, active time 10 minutes, total time 10 minutes

• Maldon salt
• Half of 1 lemon
• 1 tablespoon softened butter
• 2 tablespoon pure maple syrup
• 1/2 vanilla bean pod, seeds scraped out
• 4 ounces dark rum
• 8 ounces apple cider

Procedures

1. Scatter Maldon salt on a small plate. Rub the rim of two heatproof glasses or mugs with the lemon half, then dip in salt.
   
2. Combine the butter, maple syrup, and vanilla bean seeds in small bowl. Set aside. Combine rum and cider in a small saucepan and bring to a simmer over medium-high heat. Pour into prepared glasses, then top each with half of the butter. Serve immediately.

Maple Walnut Blondies

Special equipment

9- by 9-inch baking pan

Ingredients

serves makes 12 blondies, active time 15 minutes, total time 1 hour 40 minutes

• 11 tablespoons (5 1/2 ounces) unsalted butter, half melted
• 1 cup (7 ounces) packed light brown sugar
• 1 1/8 teaspoon salt
• 1/2 cup plus 2 tablespoons maple syrup, divided (see note)
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups (10 ounces) all-purpose flour
• 1/4 teaspoon baking soda
• 1 3/4 cups (about 7 ounces) walnuts, chopped, divided

Procedures

1. Adjust oven rack to upper middle position and preheat oven to 375°F. Line a 9- by 9-inch baking pan with parchment paper or foil, allowing edges to hang over the sides like a sling. Grease pan.
   
2. Stir butter with brown sugar and salt in large bowl. Stir in 1/2 cup maple syrup and egg until combined. Add flour and baking soda to bowl and stir until completely combined. Stir in 1 1/2 cups walnuts.
   
3. Spread into prepared pan and smooth the top. Drizzle remaining 2 tablespoons maple syrup over top and swirl into batter. Sprinkle with remaining 1/4 cup walnuts.
   
4. Bake until golden and just set in center (but is still jiggly), about 25 minutes. Avoid over baking. Transfer pan to wire rack to cool, about an hour. Grab sling and lift blondies out of pan to cut.