Caramelized Maple Brussels Sprouts
Maple Roasted Brussels Sprouts
1 1/2 lbs Brussels sprouts
3 tbsp Canola Oil
Sea Salt and Pepper
5 tbsp butter cut into pieces and softened (or margarine)
1 tbsp packed light brown sugar
3 tbsp pure maple syrup
1 to 1 1/2 tbsp cider vinegar
Trim ends of brussels sprouts and remove outer leaves. Slice through the core to make 4 or 5 slices per sprout. In a large nonstick skillet, heat oil over high heat. When the oil is hot, add sprouts and season with salt and pepper. Stir fry until beginning to brown about 2 minutes. Add the butter, brown sugar and syrup and stir fry over moderately high heat until the sprouts are crisp-tender and sauce is caramelized, about 5 minutes. Stir in cider vinegar to taste. Serve immediately.
Serving of 6
I made a scaled down version of this recipe with 1/2 pound of brussels sprouts, and it worked very well. The oil and vinegar make a lovely vinagrette sweetened with maple syrup and brown sugar, and surprisingly it marries very well with the earthy flavor of the sprouts. It was slightly sweet for my taste, so I think if I were to make it again, I might cut down on the sugar and maple syrup slightly, and add more vinegar. I added the equivalent of 1 tbsp of vinegar, and I might have liked more tang. Zested lemon might also have been nice. Anyway, overall, excellent recipe and one which once again affirms that yes, brussels sprouts deserve to be a Yum!