Maple Brussels Sprouts

Adding maple syrup to the chicken broth in our Maple-Glazed Brussels Sprouts recipe provided a welcome sweetness, but we had to be sure to use real maple syrup. Halving the sprouts ensured they cooked through evenly, but if we didn’t cut them through the stem they fell apart in the skillet. 

4 tbsp unsalted butter
2 lbs Brussels sprouts, trimmed and halved through core
1/2 cup low-sodium chicken broth
2 tbsp maple syrup
1 tsp minced fresh thyme
1/8 tsp cayenne pepper
4 tsp cider vinegar
salt and pepper to taste

Melt 2 tablespoons butter in large skillet over medium-high heat. 

Add Brussels sprouts and cook until browned, 6 to 8 minutes. Stir in broth, 1 tablespoon syrup, thyme, and cayenne and cook over medium-low heat, covered, until Brussels sprouts are nearly tender, 6 to 8 minutes.

Uncover and increase heat to medium-high. Cook until liquid is nearly evaporated, about 5 minutes. Turn off heat, stir in remaining butter, remaining syrup and vinegar. Season with salt and pepper. Serve.

 

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