These sprouts will have your family begging for more. I served them on Thanksgiving and they were a big hit. Simple to prepare a head and finish just prior to serving, even those that typically don't like Brussels sprouts will enjoy this version.
As you can see in the recipe below, I prefer a small sprout for this (and all) recipes. But I couldn't find them this year and ended up with rather large heads. Once I peeled away the dark leaves they were smaller but still a good 2 inches in diameter. However they worked fine. Just be sure to trim off the core brown bottom and cut them in half directly through the center core. You can easily double the recipe as needed.
Ingredients (serves 3-4)
2 tablespoons unsalted butter
1 pounds brussels sprouts, trimmed and halved through core
sprouts with small, tight heads, about 1½ inches in diameter preferred
1/4 cup chicken broth
2 tablespoons maple syrup
1 teaspoon minced thyme
pinch teaspoon cayenne pepper
2 teaspoons cider vinegar
Salt and pepper
Instructions
1 pounds brussels sprouts, trimmed and halved through core
sprouts with small, tight heads, about 1½ inches in diameter preferred
1/4 cup chicken broth
2 tablespoons maple syrup
1 teaspoon minced thyme
pinch teaspoon cayenne pepper
2 teaspoons cider vinegar
Salt and pepper
Instructions
Melt 2 tablespoons butter in large skillet over medium-high heat. Add Brussels sprouts cut flat side down 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 3-5 minutes. Off heat, stir in remaining butter, remaining syrup, and vinegar. Season with salt and pepper. Serve.
Make Ahead: If you want to make these up to a day ahead, clean the sprouts, cut them in half as noted in the recipe. Bring a pot of salted water to a boil, and add the sprout and cook 3-8 minutes (larger sizes takes longer) until just fork tender with a little resistance. Plunge them into an ice bath to stop the cooking. Drain on paper towels. Place in an air tight container or a plastic storage bag until ready to finish. Follow steps above to quickly brown and warm through, then glaze as off heat.
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