Prep 20 mins
Cook 0 mins
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.
- 1⁄4 cup canola oil
- 2 1⁄4 lbs baby Brussels sprouts or 2 1⁄4 lbs Brussels sprouts, ends trimmed and halved lengthwise
- salt & freshly ground black pepper
- 1⁄2 cup unsalted butter, cut into tablespoons and softened
- 2 tablespoons light brown sugar
- 1⁄4 cup grade a pure maple syrup
- 1 1⁄2 tablespoons cider vinegar
- 1 cup vacuum-packed roasted chestnuts or 1 cup walnuts, coarsely chopped
- 1 tablespoon walnut oil or 1 tablespoon grapeseed oil
- 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.
- 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.
These sprouts are so good! They had a nice sweetness to them but weren't too sweet. I cut the recipe in half and only used about 2 tablespoons of butter. My sprouts were quite big though so I had to cover the pan and cook them longer near the end since they weren't quite ready. I forgot to add any nuts but I will next time! Thank you!
Fantastic! Very tasty dish - Next time I would toast the walnuts before adding them to the dish and use a bit fewer brussels sprouts since even my hugest pan couldn't accomodate all the sprouts since they need to all touch the bottom of the pan in order to brown. I also cut the butter in half because there's no way 1/4+ cup of oil and 1/2 cup of butter were necessary. Very yummy - Thanks!
This recipe halves very nicely. It is so easy to make and delcious. I did reduce the amount of butter and used walnuts instead of chestnuts. This is a great way to make fresh brussel sprouts.