Vegetables And Maple Syrup: Two Recipes

Pure maple syrup has a richer, more complex flavor than other sweeteners and is lower on the glycemic index than sugar is. It pairs well not only with the standard pancakes and waffles but also salty and spicy foods. It serves as an excellent complement to salad dressings. Try it in the following vegan, gluten-free recipes.

Brussels sprouts and broccoli with maple mustard vinaigrette


  • 4 cups Brussels sprouts (shaved or thinly sliced)
  • 4 cups broccoli florets (thinly sliced)
  • 2 Tbsp extra virgin olive oil
  • salt and pepper to taste

for the dressing

  • 2 Tbsp Grade B maple syrup
  • 2 Tbsp Dijon mustard
  • 2 Tbsp balsamic vinegar
  • 1 garlic clove (minced)
  • large pinch of black pepper
  • 6 Tbsp extra virgin olive oil


Preheat the oven to 425 degrees Fahrenheit. Line a baking dish or rimmed baking sheet with aluminum foil.

Spread the sprouts and broccoli out onto the dish or sheet. Toss the sprouts and broccoli with olive oil, salt, and pepper in/on that same dish or sheet. Work to spread them out evenly, in a single layer, so that they can cook thoroughly.

Roast the vegetables for 12 minutes, or until you can see some browning.

While the vegetables are in the oven, make the vinaigrette. Simply add the ingredients to a container and shake vigorously. Take care to choose a container with a tight-fitting lid.

Pour the vinaigrette as desired when serving. This dish can be served in a variety of ways: warm, cold, or at room temperature.

Raw beet, butternut squash, and pecan slaw


  • 1 to 2 cups pecans (roughly chopped)
  • 2 large beets (peeled)
  • 1 pound butternut squash (peeled)
  • 1/4 cup flat-leaf parsley (roughly chopped)

for the vinaigrette

  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp Grade B maple syrup
  • 2 tsp Dijon mustard
  • 1/4 tsp cinnamon
  • salt and pepper to taste


Toast the pecans over low heat for 3 to 4 minutes, or until they are fragrant. Take care not to burn them; use a nonstick pan if you can. Set them aside.

Shred the beets and squash separately in a food processor. Set aside the beets, squash, parsley, and pecans in a bowl. Do not toss; the colors will bleed if you do.

Whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, cinnamon, and salt and pepper.

Pour the dressing over the vegetables only when you are ready to serve, again so that the color does not bleed. Then toss gently. Serve immediately.