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Sweet Maple Roasted Brussels Sprouts

5.0(9)

When cooked properly Brussels Sprouts have a sweet and nutty flavor with a slight hint of bitterness. This quick and easy recipe offsets that slight bitterness with a sweet maple syrup pan sauce. The recipe can be easily halved. I adapted this from Julie Taras of Little Giant restaurant in New York City.

by ncmysteryshopper·published 2006-01-05

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Vegetable

Servings

10 serving(s)

Total time

20 min

prep 20 min

Calories / serving

245 kcal

Ingredients (9)

serves

1/4 cup canola oilcanola-oil
2 1/4 lbs baby Brussels sprouts or 2 1/4 lbs Brussels sprouts, ends trimmed and halved lengthwise
salt & freshly ground black peppersalt-and-pepper
1/2 cup unsalted butter, cut into tablespoons and softenedbutter
2 tablespoons light brown sugarbrown-sugar
1/4 cup grade a pure maple syrup
1 1/2 tablespoons cider vinegarvinegar
1 cup vacuum-packed roasted chestnuts or 1 cup walnuts, coarsely choppedwalnut
1 tablespoon walnut oil or 1 tablespoon grapeseed oiloil

Instructions (2 steps)

01Over high heat and in a very large skillet, heat canola oil until shimmering. Add sprouts to the skillet and season with salt and pepper. Cook sprouts over high heat without stirring until they are nicely browned, around 2 minutes. Add butter and brown sugar and continue cooking over moderately high heat, occasionally stirring, until the sugar has melted. Add maple syrup and cook, stirring occasionally, until the Brussels sprouts are JUST crisp-tender, about 7 minutes. Do not overcook sprouts - if they begin to emit an unpleasant sulfur smell they have cooked too far. Stir in vinegar. Add chestnuts or walnuts and walnut or grape-seed oil and cook until hot.

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Rich recipe — supports nutrition-aware planning.