enamored with: brussels sprouts

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.