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Maple-Glazed Brussels Sprouts

Maple-Glazed Brussels Sprouts

Maple-Glazed Brussels Sprouts

RatingDifficultyBeginner

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 ā€” they're that good.

Yields8 Servings
 ¼ cup extra virgin olive oil, divided
 2 lbs Brussels sprouts, trimmed and quartered
 Kosher salt to taste
 2 scallions, cut into 1-inch pieces
 ½ cup walnuts, roughly chopped
 ¼ cup maple syrup
 ¼ cup apple cider vinegar
 1 pinch red pepper flakes
 zest of 1 lemon
1

Heat a large skillet over high heat and add 2 tablespoons olive oil. When hot, add the Brussels sprouts and season with salt.

2

Let the sprouts cook, undisturbed for about 1 minute before moving around to make sure that they get caramelized.

3

Toss and cook for an additional minute and then remove from the pan to a plate.

4

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.

5

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.

6

Stir the Brussels back into the pan and toss to coat. Remove to a platter, top with the lemon zest, and serve.

Ingredients

 ¼ cup extra virgin olive oil, divided
 2 lbs Brussels sprouts, trimmed and quartered
 Kosher salt to taste
 2 scallions, cut into 1-inch pieces
 ½ cup walnuts, roughly chopped
 ¼ cup maple syrup
 ¼ cup apple cider vinegar
 1 pinch red pepper flakes
 zest of 1 lemon

Directions

1

Heat a large skillet over high heat and add 2 tablespoons olive oil. When hot, add the Brussels sprouts and season with salt.

2

Let the sprouts cook, undisturbed for about 1 minute before moving around to make sure that they get caramelized.

3

Toss and cook for an additional minute and then remove from the pan to a plate.

4

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.

5

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.

6

Stir the Brussels back into the pan and toss to coat. Remove to a platter, top with the lemon zest, and serve.

Maple-Glazed Brussels Sprouts
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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