Thursday, January 12, 2006

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)


Ashlyn said...

I did a search for maple glazed brussel sprouts and your blog turned up. I will be trying this recipe tonight!! Thanks.

Ashlyn said...

Well, I made them and WOW!!!! These are the BEST maple glazed brussel sprouts I've ever had!!! The only thing I did different is use extra virgin olive oil instead of canola (I didn't have any on hand). Thank you so so much for a great recipe!!