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SAVOR THE SEASON: Maple syrup adds spring sweetness to roasted vegetables, salads

March 22, 2019
By CAROL SWIRSKY - Sales Representative ( , Lake Placid News

Spring is here, and sugarhouses are getting into the full swing of collecting and boiling precious sap. Fortunately, we have dozens of local producers of maple syrup.

So as we savor this season, here are a couple of ideas to incorporate one of our most cherished local products in the spring: maple syrup.

Over the winter, I became a huge fan of roasting vegetables. A few simple ingredients, high oven temperature and any number or combination of root or other vegetables creates a complex, rich concentrated flavor that is a great complement to any meal. Adding the sweet and subtle maple flavor to roasted vegetables is a great way to spring new life into one of my now go-to staple side dishes.

Article Photos

Salad with maple vinaigrette dressing
(News photo — Carol Swirksy)


Roasted Brussels Sprouts with Toasted Walnuts and Maple Syrup Glaze

Rinse, dry and prepare 1 pound of Brussels sprouts. This time of year, I have found many of the sprouts tend to be very large, some almost the size of a clementine. If, after you take off the outer leaves and trim the bottom of the sprout you still find it somewhat large, go ahead and cut it in half. Be sure to halve it vertically, as the root helps to hold the sprout intact. You can leave smaller sprouts whole. Some halved and some whole is fine.

In a medium-sized bowl, toss the Brussels sprouts to coat with:

1/2 teaspoon Kosher salt (or whatever you have)

1 1/2 tablespoon olive oil

Spread evenly on a rimmed baking sheet/jelly roll pan. Roast for 15 minutes, turn and roast for an additional 15 minutes. For the last 5 to 10 minutes, put 1/2 cup of chopped walnuts on a separate small baking pan in the oven with the sprouts.

Remove from the oven, return sprouts to the bowl and toss gently, but thoroughly, with 2-3 tablespoons (more or less to taste) of maple syrup. Arrange in a small- to medium-sized oven-proof casserole or serving dish. Single layer is not necessary at this point. Sprinkle with toasted walnuts and return to the oven for an additional 5 minutes.



Salad with paple vinaigrette

A crisp salad made from micro greens and baby lettuce is sure to bring thoughts of the bounty of fresh produce to come in the spring months. Even as some local farmers continue to cultivate lettuce through the winter months by a number of methods, lettuce is one of the earliest farm-fresh vegetables to come to our markets in more abundance as the spring months progress. A maple-inspired dressing coupled with spring greens is a great way to bring a light, fresh and healthy addition to any meal.


Maple-Citrus Vinaigrette

2 tablespoons vinegar of your choice (white, cider, red or white wine, balsamic)

3 tablespoons olive oil

1-2 tablespoons maple syrup

1-2 tablespoons orange juice

Dash to a pinch of salt and pepper to taste


Maple-Dijon Vinaigrette

2-3 tablespoons vinegar of your choice (white, cider, red or white wine, balsamic)

3 tablespoons olive oil

1 1/2 teaspoon Dijon Mustard

2 tablespoons maple syrup

Dash to a pinch of salt and pepper to taste

Toss 5-6 cups of mixed lettuce of your choice with either dressing.

Garnish with mandarin orange wedges, slivered almonds or other nuts, cucumber, tomato, radish, feta cheese or other salad condiments you enjoy. Serves 4.



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