Brussels sprout medley with maple

Starter and hors-d'oeuvre

Brussels sprout medley with maple

6 to 8 portions


25 min


50 min

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  • 2 slices of sweet or spicy pancetta, about 0.6 cm (1/4") thick, cut into cubes
  • 900 g (2 lb.) Brussels sprouts, cut in half
  • 1 large butternut squash, peeled, seeded and cubed
  • 1 onion, finely chopped
  • 3 garlic cloves, cut in half
  • 45 ml (3 tablespoons) maple syrup
  • 60 ml (1/4 cup) whole almonds, toasted
  • 60 ml (1/4 cup) pistachios
  • 125 ml (1/2 cup) feta cheese, crumbled
  • 60 ml (1/4 cup) fresh mint, chopped
  • 12 fresh cranberries, cut in half
  • Salt and freshly ground pepper


  1. Preheat oven to 200 °C (400 °F).
  2. Arrange pancetta on a baking sheet and bake in oven for 5 minutes. Add Brussels sprouts, squash, onion, garlic and maple syrup, then continue cooking for 10 minutes.
  3. Add almonds, pistachios and feta cheese, then season with salt and pepper. Cook another 35 minutes or until vegetables are tender and begin to brown. Place vegetables on a serving platter. Sprinkle with mint and fresh cranberries. Serve immediately.

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