maple glazed brussel sprouts

1/8-cup canola oil
2 1/4 pounds brussel sprouts halved lengthwise
Salt and freshly ground pepper
1/2 stick unsalted butter, cut into tablespoons and softened
2 tablespoons light brown sugar
1/4-cup pure maple syrup
1 1/2 tablespoons cider vinegar

Heat the canola oil in a very large skillet until shimmering. Add the brussel sprouts, with salt and pepper, And cook over high heat without stirring until they are browned, about 2 minutes. Add the unsalted butter and brown sugar and cook over moderately high heat, stirring occasionally, until the brown sugar is melted. Add the maple syrup and cook, stirring occasionally, until the brusses sprouts are just crisp-tender, about 7 minutes. Stir in the cider vinegar. Using a slotted spoon, transfer the brussel sprouts to a bowl. Boil the cooking liquid over high heat until thickened slightly, about 2 minutes. Pour the sauce over the brussel sprouts and serve.

(adapted from Food & Wine, November, 2005)