Brussel Sprouts

I have actually been cooking a lot but have been very lame on the postings of recipes.  I made Brussel Sprouts last night.  It was quick, easy and really delicious. 

Vegetable oil
2 1/2 lbs Brussel Sprouts – cut in half
2 T. unsalted butter
2 T. light brown sugar
1/4 cup maple syrup
2 T. cider vinegar

In a large non-stick skillet cover the bottom with vegetable oil.  Just cover the bottom no need to have any depth.  When the oil is shimmering, toss in the Brussel Sprouts to cover the pan, season with some salt and pepper.  Let the Brussel Sprouts stay over the high heat for about 2 minutes.  This should really brown some of them.  After about 2 minutes, give the pan a shake and toss around the sprouts.

Add the the butter and brown sugar and lower the temperature to a medium high heat.  Stir until the butter and sugar is melted.  Add the maple syrup to the skillet and continue to cook over a medium high heat, stirring occasionally for about 6-7 minutes.  The sprouts should start to really get browned.  After this, add the cider vinegar and stir in for about another 30 seconds.

Done.  A real sweet treat.  Might be good with some dried cranberries tossed in.   

Comments (Archived):

  1. ellen

    What did you serve with the brussel sprouts? Sounds yummy

  2. Gotham Gal

    I made grilled pork chops with apples and pomegranate seeds.

    I sliced the apples in rings (4 granny smiths). Browned them in the same pan as I was going to make the pork chops. Then added 3 T. honey mixed with 3 T. sherry vinegar until it boiled down with the apples. When it was done, I tossed in about 2 cups of pomegranate seeds. I put this aside, grilled the pork chops in the same pan. Put the pork chops on the plate, re-warmed the apples in the pan and poured over the pork chops.

  3. Emily

    Thanks so much for this great recipe! I stumbled across it via Google and it has become a family favorite. It’s bookmarked on my iPhone and both family PC’s!