Ingredients
-
1/4
-
2 1/4
-
-
1/2
-
2
-
1/4
-
1 1/2
-
1
-
1
-
-
-
-
-
-
Directions
Sweet Maple Roasted Brussels Sprouts, 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., Great recipe..This dish was consumed by my guests so quickly and asking for more, even kids enjoyed this dish. Toated my walnuts and added only a smaller amt of butter and very quick to cook., I won’t actually rate this because used asparagus instead of brussels sprouts. I had sprouts but when I went to get them from the fridge, they had spoilt. Idid have some extra asparagus though and thought..hey…they are both green so why not! I snapped off the woody ends and cut the tender parts into 1 inch pieces. I then made just as written except that the cooking time was much less, probably about a minute to brown and then another 3-4 minutes until tender. I then ended up forgetting about the glaze when it was reducing and burnt it. No matter, the asparagus has a milder flavor than sprouts anyway and didn’t need the glaze. It was delicous so I would recommend the sauce with other slightly bitter type green veggies. Also…I agree with another reviewer and cut back the oil and butter a good bit, which worked fine. Thanks for sharing. Made for ZWT.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Over 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. |
|
2
Done
|
Transfer the Brussels Sprouts and Nuts to a Bowl Using a Slotted Spoon. Boil the Cooking Liquid Over High Heat Until It Slightly Thickens, About 3 Minutes. Pour Pan Sauce Over the Brussels Sprouts and Serve. |
