Maple-Glazed Brussels Sprouts
In charge of a side dish this year? Mix things up with these maple-glazed Brussels sprouts. This recipe is sweet and savory, making it a dish that is sure to please everyone. Don't expect leftovers — they're that good.
Heat a large skillet over high heat and add 2 tablespoons olive oil. When hot, add the Brussels sprouts and season with salt.
Let the sprouts cook, undisturbed for about 1 minute before moving around to make sure that they get caramelized.
Toss and cook for an additional minute and then remove from the pan to a plate.
Add the remaining olive oil and the scallions and walnuts. Toss until the walnuts are toasted and the scallions are slightly caramelized, about 2 minutes.
Add in the apple cider and let reduce for 30 seconds and then add the maple syrup. Bring to a simmer and add in the red pepper flakes and a little more salt.
Stir the Brussels back into the pan and toss to coat. Remove to a platter, top with the lemon zest, and serve.
Ingredients
Directions
Heat a large skillet over high heat and add 2 tablespoons olive oil. When hot, add the Brussels sprouts and season with salt.
Let the sprouts cook, undisturbed for about 1 minute before moving around to make sure that they get caramelized.
Toss and cook for an additional minute and then remove from the pan to a plate.
Add the remaining olive oil and the scallions and walnuts. Toss until the walnuts are toasted and the scallions are slightly caramelized, about 2 minutes.
Add in the apple cider and let reduce for 30 seconds and then add the maple syrup. Bring to a simmer and add in the red pepper flakes and a little more salt.
Stir the Brussels back into the pan and toss to coat. Remove to a platter, top with the lemon zest, and serve.
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