Discover the deliciousness of Brussels sprouts tops in this unique recipe with maple syrup and pork; it’s a combination you won’t forget!
I’ve been steaming and halving Brussels sprouts, sauteing them with butter and some bacon, and serving them as a side to a roast dinner. I figured I’d do something similar with the Brussels sprouts tops that appeared in my veg box. I added a spoonful of Canadian maple syrup and used the streaky pork in my fridge instead of bacon.
Oh my goodness gracious me, what a combination of ingredients this meal is! The crispy streaky pork, the maple syrup sweetness, the flavour of the Brussels sprout tops (which is not as overpowering as Brussels sprouts can sometimes be) on a bed of creamy polenta – so, so very good!
With the polenta, this is a quick and easy comfort food meal for one or enough for two as a side for some slow-roasted Shetland lamb or braised short ribs. Alternatively, the maple-glazed Brussels sprouts tops with crispy pork makes an excellent side dish for a roast dinner.
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What are Brussels sprouts tops?
Brussels sprouts tops are the clusters of leaves that grow at the crown of a Brussels sprout stalk (and not neglected Brussels sprouts, as I initially thought like a marrow is a neglected courgette), and apparently, they are quite good for you.
I’ve been steaming and halving Brussels sprouts, sauteing them with butter and some bacon, and serving them as a side to a roast dinner. I figured I’d do something similar with the Brussels sprouts tops that appeared in my veg box. This time, I added a spoonful of Canadian maple syrup and used the streaky pork in my fridge instead of bacon.
Ingredients
For the maple-glazed Brussels sprouts tops with streaky pork
- 50 grams sprout tops outer leaves only
- 1 tbsp butter
- 130 grams streaky pork
- 2 tbsp Canadian maple syrup
- Sea saltÂ
- freshly ground black pepper
For the creamy polenta
- 80 grams coarse polenta
- 1/2 tsp smoked sea salt
- 1 tbsp butter
- 1 tbsp fresh parsleyÂ
- 1Â spring onionsÂ
- 1 tsp fresh thyme leaves
- 120 ml double cream
- 20 grams Parmesan cheeseÂ
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Instructions
- To prepare the maple-glazed sprout tops, steam the leaves for four minutes and set aside to cool. Roughly chop them when they are cool enough to handle.
- Heat butter in a small skillet and fry the cubed streaky pork for a few minutes until it begins to crisp up nicely.
- Add the chopped sprout tops and maple syrup and stir well, scraping up any bits stuck to the bottom of the pan. Set aside and keep warm.
- To prepare the polenta, heat the butter in a small frying pan and cook the spring onion until it softens, about two minutes.
- Add the parsley, thyme and cream and heat through. Season well to taste and set aside.
- Boil the water and salt and slowly add the polenta while whisking continuously.
- Cook for a few minutes until it reaches a porridge-like consistency, and add the cream mixture, whisking well. Add more cream or water if you want a thinner polenta.
- Remove from the heat and add the grated Parmesan cheese.
- Serve immediately with the maple-glazed sprout tops with streaky pork spooned over the top.
Recipe tips
Preparation is the secret to cooking this meal. Have your Parmesan ready grated, your sprout tops lightly steamed and roughly chopped, your pork cubed, and the rest of your ingredients measured out before you start, as you’ll be working with three different pans at once.
You can substitute the sprout tops for steamed, halved Brussels sprouts and the streaky pork for bacon or cubed pancetta.
Recipe Difficulty Levels
Easy
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Moderate
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Challenging
Recipes requiring more advanced skills and experience and maybe some special equipment.
Maple-Glazed Sprout Tops, Streaky Pork and Creamy Polenta
Ingredients
For the maple-glazed sprout tops with streaky pork
- 50 grams Brussels sprouts tops outer leaves only
- 1 tbsp butter
- 130 grams streaky pork cubed
- 2 tbsp Canadian maple syrup
- Shetland sea salt to taste
- freshly ground black pepper to taste
For the creamy polenta
- 80 grams coarse polenta
- 240 ml boiling water plus extra
- 1/2 tsp smoked sea salt
- 1 tbsp butter
- 1 tbsp fresh parsley finely chopped
- 1 spring onions finely chopped
- 1 tsp fresh thyme leaves
- 120 ml double cream
- 20 grams Parmesan cheese finely grated
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InstructionsÂ
- To prepare the maple-glazed sprout tops, steam the leaves of 50 grams Brussels sprouts tops for four minutes and set aside to cool. Roughly chop them when they are cool enough to handle.
- Heat 1 tbsp butter in a small skillet and fry 130 grams streaky pork, cubed, for a few minutes until it begins to crisp up nicely.
- Add the chopped sprout tops and 2 tbsp Canadian maple syrup and stir well, scraping up any bits stuck to the bottom of the pan. Set aside and keep warm.
- To prepare the polenta, heat 1 tbsp butter in a small frying pan and cook 1 spring onions, chopped, until it begins to soften, about two minutes.
- Add 1 tbsp fresh parsley, 1 tsp fresh thyme leaves and 120 ml double cream and heat through. Season well with Shetland sea salt and freshly ground black pepper to taste and set aside.
- Over medium heat, add 1/2 tsp smoked sea salt to 240 ml boiling water and slowly add 80 grams coarse polenta while whisking continuously.
- Cook for a few minutes until it reaches a porridge like consistency and add the cream mixture, whisking well. Add more cream or water if you want a thinner polenta.
- Remove from the heat and add 20 grams Parmesan cheese, grated.
- Serve immediately with the maple-glazed sprout tops with streaky pork spooned over the top.
Mountain Biking in the Cairngorms
I love the sounds of this, I must try it.
That looks like delicious, warking winter fodder. Mmmm!
I think I need to try again with sprout tops, I remember buying years ago and was not very keen on them but since have broadened my green repertoire and I learned to love kale – so there is hope for me! I think the bacon and maple syrup probably helps too!!
Bacon and maple syrup makes everything better – even greens! 😉
Delicious flavors in this polenta dish. Sounds perfect for fall.
Wow, so flavoursome and like the idea of a side with a roast. Thanks for linking up to #tastytuesdays
I love everything about this post. The food, the delicious recipe, the views, the 11 miles! Well done for going that far. I can’t get over how beautiful it is and I’m glad that the storm lifted for you. I really need to get a bike, this post has inspired me to do so. I’ve forgotten how exhilarating it is to be out on a bike but I’d love to go out on one and get some fresh air soon. Thank you so, so much for linking to #whatevertheweather xx
This absolutely looks delicious! Hubby loves brussels sprouts so am sure he’ll be delighted with this dish!
The scenery on your bike ride is stunning. What a beautiful area to explore. I love brussels sprouts so this recipe is definitely a keeper for me.
Love your outdoor shots on the bike ride. I’ve bought a bike this year after my old one got wrecked from being let out on the farm for years) but we don’t get to ride in such amazing places. Love that bridge.
Stunning photos and that recipe looks delicious! Not a big fan of Brussel sprouts but the sprout tops look yum, might just give it a shot 😉 #countrykids.
It looks like you had a great cycle ride with Madam, I bet you were so excited to get out on you bike for the first time in a long time. I can’t go a week without going out on my bike to explore the moors, they have a similar beauty to these shots. The scenery on your cycle ride looks so beautiful, Madam looks like she had a great time too. Thanks for linking up with me on Country Kids.
We missed the storm but I love those calm days that follow stormy weather. Your photos are beautiful and I’m definitely giving the sprout tops a go. What a warm and comforting dish to follow a winter outing.
My mom’s family is from Northern Italy, and we make polenta all the time. I love the idea of crispy pork. yum.
I really like each of the components of this dish. Beautiful landscape!
Love this recipe with polenta! My favourite after pasta! The place where you live looks stunning. Love the photos!
You’re going tongavdvsome much fun speeding round Sherland on your bike! I still have my rather rusty bike from when I was 16, but getting a much needed new bike this Christmas with bike seat for littlest and tow bar for when O gets sore legs! I can’t wait! It looks like a lovely bike ride and can understand why you were stuck inside, we were just on the edge of Abigail and it was still very windy!
Thanks so much for linking up to #Whatevertheweather 🙂 x
I do love a good sprout (yes, I am one of those WEIRD people!) and they are a natural match for a bit of smoky pork 🙂 Love the sound of the recipe and who can resist a big bowl of creamy polenta?! Thanks v much for linking to my recipe too 🙂
I used to cook polenta all the time, I need to get it again and recreate your wonderful plate of food which is made for days like this!
WOW. Looks incredible and will definitely be using up my oddly large collection of half empty bags of polenta!
Oh you just reminded me of polenta. I don’t cook it on a regular basis but it is so good. Your dish looks amazing, and your bike ride… I am envious… I love outdoors. It looks like you’re doing great with your 40 before I am 40 list, crossing off things little by little with lots of fun along the way. You’re inspiring me.
oh good lord yes! I love how veg growers are starting to market all the bits of veg that used to get trashed. It’s ingenious. Lovely day out on the bikes, hope you’re prepared for Brian! Stay safe x
We’ve been selling sprout tops at work and they are really popular with some people but I haven’t tried them yet. Not sure I’ve ever had polenta but loving the sound of pork and maple syrup with the greens, definitely good for this time of year 🙂
Polenta is one of my favourite comfort foods. Like you say, it’s not everyone’s cup of tea, but that leaves more for us! Gorgeous scenery btw, and I’m so glad you are all well after Abigail blew through. I hope you get to enjoy a few more bike tides before winter sets in.
I would love this!! And if you used the whole sprouts too I wouldn’t mind. Just gorgeous.
Your bicycle ride looks absolutely gorgeous! This recipe seems like something my fiance would love, I will definitely be showing him!
Irma xo