Maple Glazed Oven-Roasted Vegetables

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Maple Glazed Oven-Roasted Vegetables

Ingredients

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  • 1 pound sweet potatoes (sliced into 1/2-inch thick rounds)
  • 1 medium head cauliflower (about 2 cups, separated into florets)
  • 2 cups Brussels sprouts, halved
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons Fuller’s Sugarhouse pure maple syrup

Instructions

  1. Preheat the oven to 400 F.
  2. On a rimmed baking pan, evenly scatter the chopped sweet potatoes, cauliflower and Brussels sprouts in a single layer and set aside.
  3. In a small microwavable bowl, place the butter, maple syrup, salt and pepper and microwave on low setting, just until the butter is melted. Stir to combine everything.
  4. Immediately pour this maple glaze over vegetables and gently toss to coat everything as evenly as possible.
  5. Place the baking pan in the oven and cook until tender, about 40 minutes, stirring halfway through.

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Gluten-Free Maple Sweet Potato Casserole

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Gluten-Free Maple Sweet Potato Casserole

Try this gluten-free recipe for this year’s Thanksgiving gathering!

Ingredients

Scale
  • 3 cups cooked sweet potatoes, mashed
  • ¾ cup Fuller’s Sugarhouse pure maple syrup
  • 1/3 cup melted butter dairy-free
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/4 cup cream dairy-free milk
  • 23 cups gluten-free mini marshmallows

Instructions

  • Preheat oven to 350°F degrees.
  • In a larger bowl add the mashed sweet potatoes.
  • Add the melted butter, maple syrup, ginger, cinnamon, nutmeg, eggs, pure vanilla extract cream to the mashed sweet potatoes. Beat the sweet potato mixture with an electric mixer until smooth.
  • Pour the sweet potato mixture into greased casserole dish.
  • Bake for 30 minutes. Remove from the oven and top with the mini marshmallows and bake for an additional 5 to 10 minutes or until toasted.

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Maple & Apple Braised Red Cabbage

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Maple & Apple Braised Red Cabbage

  • Author: Jessica Levinson

Ingredients

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  • 2 teaspoons olive oil
  • 1 small red cabbage, quartered, cored, and thinly sliced
  • 1 small red onion thinly sliced in half moons
  • 2 medium crisp apples (such as Gala), cut into matchsticks, splashed with 1 teaspoon lemon juice
  • 2 tablespoons Fuller’s Sugarhouse pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon whole-grain Dijon mustard
  • 12 teaspoons fresh thyme
  • Kosher salt, to taste
  • Freshly ground pepper, to taste

Instructions

  • In a large skillet, heat olive oil over medium-high heat. Add cabbage and onions and cook, stirring occasionally, about 5 minutes. Add the apples and continue cooking the mixture for another 5 minutes, stirring occasionally.
  • Stir in the maple syrup, vinegar, mustard, thyme, salt, and pepper. Reduce heat to low and cook, stirring occasionally, until the cabbage is tender (about another 8 minutes). Remove from heat, cover, and keep warm until ready to serve.

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Maple Roasted Butternut Squash

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Maple Roasted Butternut Squash

Ingredients

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Instructions

  • Preheat oven to 425 degrees.
  • Line 2 baking sheets with tinfoil. Spread cubed squash on baking sheets.
  • Drizzle the squash with olive oil and Fuller’s Sugarhouse pure maple syrup. Be sure to evenly spread across both baking sheets.
  • Sprinkle each baking sheet with ¼ tsp salt, ¼ tsp cinnamon and a pinch of cayenne pepper.
  • Toss the squash on the sheets to evenly coat, then place baking sheets in the oven to roast for 30 minutes. Once squash is tender all the way through, turn on broiler and caramelize for 1-2 minutes before serving.

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Maple Cauliflower Fried Rice

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Maple Cauliflower Fried Rice

  • Author: Olena of ifoodreal

Ingredients

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  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 tbsp ginger, minced
  • 1 large carrot, diced
  • 1 cup peas, fresh or frozen
  • 2 tbsp toasted sesame oil
  • 4 eggs, large
  • 16 oz bag of cauliflower rice, fresh or frozen
  • 1 tbsp Fuller’s Sugarhouse pure NH maple syrup
  • 3 tbsp soy sauce
  • 3 onion sprigs, finely chopped

Instructions

  1. Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat. Add onion, garlic, ginger, carrot, peas and cook for 4-5 minutes, stirring occasionally.
  2. Push vegetables to the side and add eggs. Cook until scrambled, stirring constantly.
  3. Add cauliflower rice (don’t thaw frozen one), stir and cook until warmed through.
  4. Push cauliflower rice to the side and add honey and soy sauce, stir well. Sprinkle with green onion and serve.

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Maple Pasta Salad

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Maple Pasta Salad

Pasta salad, a summer staple! Our pure NH maple syrup and adds just a touch of sweetness to this delicious recipe. One bowl won’t be enough!

  • Author: Fuller's Sugarhouse

Ingredients

Scale
  • 1 lb pasta of your choice
  • 1 cucumber sliced and quartered
  • 1 cup Colby Jack Cheese, diced
  • 2 cups cherry tomatoes
  • ¼ cup Fuller’s Sugarhouse Pure Maple Syrup
  • 3 tbsp Canola Oil
  • ½ tsp cinnamon
  • ¼ tsp nutmeg

Instructions

  1. Cook pasta according to box directions. (Optional: once pasta is cooked, run under cold water to cool it down in preparation for eating.)
  2. After pasta is cooked, begin making dressing. To do so, use a small bowl to mix Fuller’s Sugarhouse Pure Maple Syrup, oil, cinnamon and nutmeg. Set aside.
  3. In a large bowl mix pasta, cucumbers, Colby Jack cheese, tomatoes and dressing. Toss and coat to mix in the dressing and chill for at least one hour.

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Maple Grilled Corn

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Maple Grilled Corn

Ingredients

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8 ears of corn
½ cup Fuller’s Sugarhouse pure maple syrup
½ stick of butter, melted
Salt and pepper to taste

Instructions

Preheat grill to high heat.
In a bowl, combine Fuller’s Sugarhouse pure maple syrup, melted butter, and salt and pepper.
Remove the first layer of husks and all the corn silk from each ear of corn. Gently spread out the remaining husks and baste the corn with the maple-butter mixture.
Wrap corn in tinfoil and place on grill. Cook corn for 16 minutes, turning each piece after 8 minutes.
Unwrap and remove husks, then serve.

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Crock Pot Maple Chicken & Veggies

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Crock Pot Maple Chicken & Veggies

Ingredients

Scale
  • 4 boneless skinless chicken breasts
  • 3 tbsp Fuller’s Sugarhouse pure maple syrup
  • 3 medium white or sweet potatoes, peeled and cubed
  • 1 bag baby carrots
  • 1 small onion
  • Other vegetables, if desired
  • salt and pepper to taste

Instructions

  1. Season chicken breasts with salt and pepper and place in bottom of slow cooker.
  2. Drizzle Fuller’s Sugarhouse pure maple syrup over chicken.
  3. Place the potatoes, carrots, and onion (or other vegetables) into slow cooker, add salt and pepper to taste.
  4. Cook on low for 8 hours, and then serve.

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Maple Stuffed Sweet Potato

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Maple Stuffed Sweet Potato

Ingredients

Scale
  • 4 medium sweet potatoes
  • ¼ cup Fuller’s Sugarhouse pure maple syrup
  • ½ cup sour cream
  • 1 tablespoon butter
  • ¼ teaspoon salt
  • pinch of cinnamon
  • pinch of nutmeg
  • pinch of ground cloves
  • Brown sugar, optional
  • Other toppings of choice, optional

Instructions

  1. Preheat oven to 400 degrees F.
  2. Prick potatoes with a fork and bake on baking sheet for 50 – 60 minutes. Remove from oven, set aside until cool enough to handle.
  3. Once cooled, cut the potatoes in half and scoop out the insides.
  4. In a large bowl, combine the potato insides, Fuller’s Sugarhouse pure maple syrup, sour cream, butter, salt, spices, and brown sugar. Whip content with electric mixer until smooth.
  5. Pack the potato shells with the filling, then place in small casserole dish.
  6. Sprinkle the tops with brown sugar and bake for 20 – 25 minutes.
  7. Add other toppings as desired.

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Slow and Sweet Maple Beans

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Slow and Sweet Maple Beans

Sweet & Slow Maple Beans

Ingredients

Scale
  • 2 cups rinsed and dried Navy beans
  • 10 cups water
  • ½ cup onion, chopped
  • ¾ cup Fuller’s Sugarhouse pure maple syrup
  • 3 tbsp packed brown sugar
  • 2 tsp ground mustard
  • 1 tsp salt
  • ½ tsp ground ginger

Instructions

  1. In 6-quart Dutch oven, bring beans and 10 cups water to a boil. Reduce heat, cover, and simmer for 2 hours.
  2. Drain water from beans and pour beans in slow cooker.
  3. Add onions, Fuller’s Sugarhouse pure maple syrup, brown sugar, ground mustard, salt, and ginger to slow cooker.
  4. Cover and cook on low heat for 8-10 hours or until beans are tender and liquid is absorbed.

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