They're not everyones favorite, but I love me some brussels sprouts. They are also my contribution to Thanksgiving this year. I've made this recipe a couple times now, and it's both easy and delicious.
Caramelized Maple Brussels Sprouts
Serves 6
The sweetness of the maple syrup beautifully complements the robust flavor of the Brussels sprouts. Finish the dish with just enough vinegar to balance the flavors.
INGREDIENTS:
1 1/2 pounds Brussels sprouts
3 tablespoons canola oil
Sea salt and pepper
5 tablespoons butter, cut into pieces and softened
1 tablespoon packed light brown sugar
3 tablespoons pure maple syrup
1 to 1 1/2 tablespoons cider or champagne vinegar
INSTRUCTIONS:
Trim ends of Brussels sprouts and remove outer leaves. Slice through the core, to make 4 or 5 slices per sprout. In a large skillet, preferably nonstick, heat oil over high heat. When the oil is hot, add sprouts and season with salt and pepper. Stir-fry until beginning to brown, about 2 minutes. Add the butter, brown sugar and syrup, and stir-fry over moderately high heat until the sprouts are crisp-tender and sauce is caramelized, about 5 minutes. Stir in cider vinegar to taste. Serve immediately.
Originally published in the San Francisco Chronicle, Feb 2007. Click here for full article.
1 comment:
I, too, am a brussels sprouts fan! Yum. Thanks for sharing your recipe.
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