The flavor of maple syrup is more than simple sweetness, which may be why it works so well in savory recipes, especially the kinds of recipes we start dreaming about at this time of year: crisp-skinned roast chickens glazed with maple and lemon, shredded Brussels sprouts topped with maple-toasted nuts, and roasted root vegetables tossed with maple and sage.When it comes to cooking with maple syrup, grade B maple syrup is the best choice, as it has a more robust flavor. Mix it into a glaze for proteins, add it to marinades or vinaigrettes, or beat it with butter to melt over cooked vegetables, rolls and yes, even pancakes.
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
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