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Wednesday, November 14, 2012

Brussels Sprouts with Maple Syrup

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I specifically remember a conversation my family had over last year's Thanksgiving dinner. It revolved around brussels sprouts. What? You don't talk about brussels sprouts at dinner? You see, certain siblings and cousins were dumbfounded when my uncle claimed that brussels sprouts taste like candy. The family was divided, although I'm pretty sure we were-for the most part-Team Brussels! 
For the minority of the family that couldn't bear the thought of the words candy and brussels sprouts in the same sentence, they must try this dish. I'll take the vegetable any way--roasted, shredded, even raw!--but this is quite possibly the best way I've ever had it! The maple syrup is sweet even to convert even the pickiest eater and the fresh herbs sophisticate the taste so that you don't confuse dessert with your side dish. Want to talk about brussels sprouts at YOUR Thanksgiving dinner? These are sure to get the conversation started!

One Year Ago: Mini Chocolate Chip Cookie Sandwiches (one of my very favorite cookies!)
Two Years Ago: Shrimp Fajitas
Three Years Ago: Candy Sushi

Brussels Sprouts with Maple Syrup
from Bon Appetit October 2012
*serves 8

-4 tbsp olive oil, divided
-2 pounds brussels sprouts, trimmed and halved lengthwise
-kosher salt & freshly ground black pepper
-1/4 cup pure maple syrup
-2 tbsp (1/4 stick) unsalted butter, at room temperature
-2 tbsp chopped fresh-leaf parsley 
-1 1/2 tbsp thinly sliced fresh chives
-1 tbsp thinly sliced fresh sage

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add half of the brussels sprouts to the pan cut side down and cook in a single layer until browned (4-5 minutes). Season with salt and pepper and toss, cooking until tender (3-4 more minutes). Remove brussels, add 2 more tbsp of oil, and repeat with remaining brussels.
2. Remove brussels sprouts from pan and remove pan from heat. Add maple syrup, butter, and herbs. Once butter has melted, return the brussels sprouts to the pan and toss to coat. Transfer brussels sprouts to a serving dish and serve immediately.