Maple-Glazed Roasted Brussels Sprouts
Maple-glazed roasted Brussels sprouts make for a delightful and seasonal side dish that perfectly embodies the flavors of fall. The combination of earthy Brussels sprouts with a sweet and sticky maple glaze not only enhances their natural flavor but also adds a touch of elegance to your dinner table. These roasted Brussels sprouts are easy to prepare and are sure to impress your family and guests alike.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 lb |
| Olive oil | 2 tablespoons |
| Maple syrup | 3 tablespoons |
| Garlic, minced | 2 cloves |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Balsamic vinegar | 1 tablespoon |
| Optional: chopped pecans | 1/2 cup |
- Preheat oven to 400°F (200°C).
- Trim and halve the Brussels sprouts, then place them in a large mixing bowl.
- Drizzle with olive oil, maple syrup, minced garlic, salt, black pepper, and balsamic vinegar; toss to combine.
- Spread the Brussels sprouts evenly on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until golden brown and tender.
- Optional: Sprinkle with chopped pecans before serving for added crunch. Enjoy!
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Maple-Glazed Salmon With Hazelnuts
Maple-glazed salmon with hazelnuts is a delicious and healthy main dish that brings together the rich, flaky texture of salmon with the sweet and nutty flavors of maple syrup and toasted hazelnuts. This dish is perfect for a cozy fall dinner and pairs beautifully with seasonal sides like Brussels sprouts or roasted root vegetables.
| Ingredients | Quantity |
|---|---|
| Salmon fillets | 4 (6 oz each) |
| Maple syrup | 1/4 cup |
| Dijon mustard | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Hazelnuts, chopped | 1/2 cup |
| Fresh thyme (optional) | 2 tablespoons |
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, salt, and black pepper.
- Place the salmon fillets on a baking sheet lined with parchment paper, skin side down.
- Brush the maple mixture generously over the salmon fillets.
- Sprinkle chopped hazelnuts on top of the glazed salmon.
- Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
- Optional: Garnish with fresh thyme before serving. Enjoy!
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Maple-Infused Butternut Squash Soup
Maple-infused butternut squash soup is a creamy and comforting dish that embodies the warm flavors of fall. The natural sweetness of butternut squash is enhanced by the rich depth of maple syrup, creating a delightful balance that is perfect for a cozy dinner. This soup pairs wonderfully with crusty bread and makes for a satisfying starter or main course.
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and cubed | 4 cups |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Vegetable broth | 4 cups |
| Maple syrup | 1/4 cup |
| Coconut milk | 1 cup |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh sage (optional) | 1 tablespoon, chopped |
- In a large pot, heat olive oil over medium heat and sauté the chopped onion and minced garlic until soft.
- Add the cubed butternut squash and vegetable broth, bring to a boil, then reduce heat and simmer for about 20 minutes or until the squash is tender.
- Stir in the maple syrup, coconut milk, salt, and black pepper, then use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
- Adjust the seasonings as needed and garnish with fresh sage if desired. Serve hot and enjoy!
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Maple-Mustard Pork Tenderloin
Maple-Mustard Pork Tenderloin is a savory and slightly sweet main dish that makes for a perfect centerpiece for any fall dinner. The combination of maple syrup and Dijon mustard creates a delicious glaze that caramelizes beautifully on the pork, adding depth and richness to each bite. This dish pairs wonderfully with roasted vegetables or a fresh salad for a complete meal.
| Ingredients | Quantity |
|---|---|
| Pork tenderloin | 2 pounds |
| Maple syrup | 1/4 cup |
| Dijon mustard | 1/4 cup |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Fresh rosemary, chopped | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, rosemary, salt, and black pepper to create a glaze.
- Place the pork tenderloin in a baking dish and brush the glaze generously over the meat, reserving some for later.
- Roast in the preheated oven for about 25-30 minutes, basting with the reserved glaze halfway through, until the internal temperature reaches 145°F (63°C).
- Remove from the oven and let it rest for 5 minutes before slicing. Serve warm, and enjoy your flavorful pork tenderloin!
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Maple-Glazed Carrots With Thyme
Maple-Glazed Carrots With Thyme are a delightful side dish that beautifully balances the natural sweetness of carrots with the rich, warm flavors of maple syrup and fresh thyme. This simple yet elegant dish is perfect for fall dinners and complements a variety of main courses, especially roasted meats.
| Ingredients | Quantity |
|---|---|
| Carrots, peeled and cut into 1-inch pieces | 1 pound |
| Maple syrup | 1/4 cup |
| Olive oil | 2 tablespoons |
| Fresh thyme leaves | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix the carrots with olive oil, maple syrup, thyme, salt, and black pepper until well-coated.
- Spread the coated carrots evenly on a baking sheet in a single layer.
- Roast in the preheated oven for about 25-30 minutes, or until the carrots are tender and caramelized, tossing halfway through.
- Serve warm as a delicious side dish to your fall dinner. Enjoy!
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Maple-Balsamic Roasted Acorn Squash
Maple-Balsamic Roasted Acorn Squash is a warm and comforting side dish that showcases the delightful flavors of fall. This dish combines the natural sweetness of acorn squash with the rich, tangy notes of balsamic vinegar and maple syrup, resulting in a perfect harmony of flavors. It’s simple to prepare and pairs beautifully with a variety of main courses, making it an excellent addition to your autumn dinners.
| Ingredients | Quantity |
|---|---|
| Acorn squash, halved and seeds removed | 2 medium |
| Olive oil | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Balsamic vinegar | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Fresh thyme, for garnish | Optional |
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, salt, and black pepper.
- Brush the insides of the acorn squash halves with the maple-balsamic mixture.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper, and roast for about 25-30 minutes, or until tender.
- Remove from the oven, flip the squash cut-side up, brush with any remaining glaze, and roast for an additional 10 minutes.
- Serve warm, garnished with fresh thyme if desired. Enjoy!
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Maple-Glazed Chicken Thighs With Apples
Maple-Glazed Chicken Thighs With Apples is a deliciously savory and sweet dish that embodies the essence of fall. The tender chicken thighs are glazed with a maple syrup mixture, complemented by the warm flavors of apple slices and spices. This comforting entrée is perfect for cozy autumn dinners and pairs well with seasonal sides like roasted vegetables or mashed potatoes.
| Ingredients | Quantity |
|---|---|
| Chicken thighs, bone-in, skin-on | 4 pieces |
| Maple syrup | 1/4 cup |
| Dijon mustard | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Apples, cored and sliced | 2 medium |
| Fresh thyme | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
- Preheat your oven to 425°F (220°C).
- In a bowl, whisk together maple syrup, Dijon mustard, olive oil, minced garlic, salt, and black pepper.
- In a large oven-safe skillet over medium-high heat, sear the chicken thighs skin-side down until golden brown, about 5-7 minutes.
- Flip the chicken thighs and pour the maple glaze over them. Add the apple slices and sprinkle fresh thyme on top.
- Transfer the skillet to the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and apples are tender.
- Serve hot, drizzled with the pan juices and enjoy!
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Maple-Infused Lentil Salad
Maple-Infused Lentil Salad is a wholesome and nutritious dish that perfectly captures the flavors of fall. Packed with protein-rich lentils, seasonal vegetables, and a hint of maple syrup, this salad is not only delicious but also a great option for a light dinner or a satisfying lunch. Its earthy flavors are enhanced by the maple dressing, making it a delightful addition to any autumn table.
| Ingredients | Quantity |
|---|---|
| Lentils, rinsed | 1 cup |
| Water | 3 cups |
| Carrots, diced | 1 medium |
| Celery, diced | 1 stalk |
| Red onion, diced | 1 small |
| Spinach, chopped | 2 cups |
| Maple syrup | 2 tablespoons |
| Dijon mustard | 1 tablespoon |
| Olive oil | 3 tablespoons |
| Apple cider vinegar | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Walnuts, chopped (optional) | 1/4 cup |
- In a saucepan, combine rinsed lentils and water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes or until tender. Drain and let cool.
- In a large bowl, combine the cooked lentils with diced carrots, celery, red onion, and chopped spinach.
- In a separate bowl, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, salt, and black pepper to create the dressing.
- Pour the dressing over the lentil mixture and toss to combine. If desired, sprinkle with chopped walnuts before serving.
- Serve chilled or at room temperature, enjoying the autumnal flavors of the dish!
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Maple-Crusted Sweet Potato Wedges
Maple-Crusted Sweet Potato Wedges are a fantastic autumn side dish that brings a natural sweetness and rich flavor to your dinner table. The combination of roasted sweet potatoes and maple syrup creates a caramelized exterior that complements their tender insides perfectly. This dish is not only simple to prepare but also a delightful way to enjoy the flavors of fall alongside any main course.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, cut into wedges | 2 medium |
| Olive oil | 2 tablespoons |
| Maple syrup | 3 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Fresh thyme (optional) | 1 tablespoon (for garnish) |
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potato wedges with olive oil, maple syrup, ground cinnamon, salt, and black pepper until evenly coated.
- Spread the coated sweet potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Bake for 25-30 minutes, flipping halfway through, until the wedges are golden brown and crispy on the outside.
- Remove from the oven and garnish with fresh thyme if desired. Serve warm and enjoy the sweet and savory flavors!
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Maple-Glazed Beef Stir-Fry
Maple-Glazed Beef Stir-Fry is a delicious and quick weeknight meal that brings together tender strips of beef and colorful vegetables, all coated in a savory sweet maple glaze. This dish epitomizes the cozy flavors of fall while being a satisfying option for dinner, ideal for serving over rice or noodles to soak up the delightful sauce.
| Ingredients | Quantity |
|---|---|
| Beef sirloin, thinly sliced | 1 pound |
| Bell peppers, sliced | 1 cup |
| Broccoli florets | 1 cup |
| Carrot, julienned | 1 medium |
| Olive oil | 2 tablespoons |
| Maple syrup | 1/4 cup |
| Soy sauce | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Fresh ginger, grated | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Green onions, sliced (for garnish) | optional |
- In a large skillet or wok, heat the olive oil over medium-high heat. Add the sliced beef and stir-fry for 2-3 minutes until browned and nearly cooked through.
- Add the bell peppers, broccoli, and carrots, stirring for another 3-4 minutes until the vegetables are tender-crisp.
- Stir in the garlic, ginger, maple syrup, soy sauce, salt, and pepper, and cook for an additional 2 minutes, allowing the sauce to coat the meat and vegetables.
- Remove from heat and garnish with sliced green onions if desired. Serve warm over rice or noodles. Enjoy this hearty and tasty dish!
Maple-Butter Sautéed Greens
Maple-Butter Sautéed Greens is a delightful and nutritious side dish that highlights the vibrant flavors of fall. Featuring a combination of leafy greens, such as kale and Swiss chard, this dish is enhanced by the rich sweetness of maple syrup and the creaminess of butter. It’s the perfect complement to any autumn meal, providing both color and essential nutrients.
| Ingredients | Quantity |
|---|---|
| Kale or Swiss chard, chopped | 4 cups |
| Butter | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Salt | to taste |
| Black pepper | to taste |
| Lemon juice | 1 tablespoon |
| Toasted walnuts (for garnish, optional) | 1/4 cup |
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the chopped greens and cook for about 3-5 minutes, or until they are wilted and tender.
- Drizzle the maple syrup over the greens, adding salt and pepper to taste. Stir well to incorporate the flavors.
- Remove from heat and add lemon juice for brightness. Garnish with toasted walnuts if desired. Serve warm alongside your favorite main dishes. Enjoy the sweet and savory mix!
