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Maple-Roasted Brussels Sprouts

  • 5 slices bacon

  • 3 lbs Brussels sprouts

  • 1/2 cup maple syrup

  • 1 tsp kosher salt

Directions: Heat oven to 450°. Cut bacon crosswise into 1/2 inch strips, scatter on a large baking sheet, roast 10 minutes, stirring twice, or until fat is rendered and bacon is crisp. Remove bacon to paper towel to drain. Trim and halve Brussels sprouts lengthwise (if large, quartered). Toss Brussels sprouts in bacon drippings with maple syrup and salt. Roast 20 minutes, tossing twice. Stir in bacon pieces and continue to roast 3 to 5 minutes, until sprouts are golden and crisp-tender. Servings: 12 

recipe from Cornell Maple Program

Maple Glazed Chicken Wings

  • 2 lbs chicken wing sections

  • ½ cup butter, melted

  • ½ cup maple syrup

Directions: Preheat oven to 425Ëš. Combine melted butter and maple syrup. Spread wings in single layer on cookie sheet. Bake 5 min, and then baste with syrup/butter mixture. Bake 10 min more, baste and turn with spatula. Baste and bake 10 min more. Then baste again and bake 5 min longer, or until browned.

recipe from Cornell Maple Program

Chicken Wings

Spicy Sweet Potato Wedge

  • 3 large scrubbed sweet potatoes

  • 1 Tbsp vegetable oil

  • 1 tsp sugar

  • 1 tsp chili powder

  • ¾ tsp salt

  • 3 Tbsp maple syrup

  • 1 tsp cider vinegar

Directions: Heat oven to 475°. Cut 3 large scrubbed sweet potatoes into 1/2 -inch wide wedges. Toss with vegetable oil, sugar, chili powder, and salt. Spread on lightly greased baking sheet. Roast 15 to 20 minutes, shaking once during cooking. Drizzle with maple syrup mixed with cider vinegar. Servings: 4

recipe from Cornell Maple Program

Classic Maple Roast Beef

  • ¼ cup brown sugar

  • ¼ cup maple syrup

  • ½ cup huckleberry jam

  • 1 tsp salt I Tbsp pepper

  • 8 lbs top round of beef choice cut

Directions: Preheat oven to 400°. For glaze, mix the sugar, syrup, and jam in a bowl until the sugar is incorporated. Salt and pepper the roast and brush glaze on all sides. Do not pour the glaze on the roast once it is in pan, because the copious amounts of sugar will result in a burnt fl avor later when you de-glaze the pan for the sauce. Roasting times vary, generally 12 min per pound of beef, basting with pan juices while it cooks. An 8-lb roast, takes approximately 1 hour and 30-45 min. Internal temperature 130° for medium rare. Once the roast is done, remove from the roasting pan, and let it stand for about 15 min to give the natural juices time to re-absorb into the meat. It will also continue cooking during this time.

recipe from Cornell Maple Program

For your supply of Minehart Gap Maple Syrup

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