Flex Your BrusselsPosted: October 26, 2012
A little maple syrup can make a big difference. Not that brussels sprouts aren’t tasty with just a little olive oil and salt & pepper, but if you’re looking for an easy, fall-inspired side dish, this is it. Cut ’em in half, brown ’em up and then toss ’em with a little butter, maple syrup and sage. For anyone out there who doesn’t like brussels sprouts – it makes me sad they have such a bad rep – this is a great way to try them for the first time.
Maple-Glazed Brussels Sprouts
– 1 lb of brussels sprouts, trimmed and cut in half lengthwise
– 1 ½ tablespoons of unsalted butter, at room temperature
– 3 tablespoons of maple syrup
– 1 tablespoon of freshly chopped sage
– Salt and pepper
– Olive oil
Heat a tablespoon of oil in a large skillet over medium-high heat. Add the brussels sprouts in batches, cut side down, and cook until golden brown, about 4 to 5 minutes. (Add more oil if necessary.) Then add all the brussels sprouts to the skillet, season with salt and pepper, and cook until tender, about 3 to 4 minutes. Transfer them to a large bowl. Remove the skillet from the heat and add the butter, maple syrup and sage. Once the butter has melted, return the brussels sprouts to the skillet and toss to coat. Lightly drizzle with olive oil and serve.