Maple Balsamic Brussels Sprouts


Prep Time

5 Minutes

Cooking Time

10 Minutes

Yields

4 Servings

Ingredients

1 package Brussels Sprouts (about 1 pound)

2 cloves garlic, minced

2 tbsp olive oil

1 tbsp butter (optional)

3 tbsp real maple syrup

3 tbsp balsamic vinegar

Directions

Trim the woody and browned ends off the Brussels sprouts and slice them in half lengthwise.

 

Heat a large skillet over medium heat, add oil and butter and place Brussels sprouts cut side down, being careful not to overcrowd the pan.

 

Cook about 5 minutes, without stirring to allow them to brown up nicely. Flip one or 2 over to check and the add the garlic and maple syrup. Stir and cook again about 4 minutes or until syrup has reduced and carmelized.

 

Next, add the balsamic vinegar, stir and cook an additional 2-3 minutes.

 

You may garnish these with some slivered fresh parmigiano reggiano or simply serve them a they are.

 

Notes

With Thanksgiving just a few days away, I have been asked by a handful of clients and friends what side dishes they can add in addition to the traditional mashed potatoes, stuffing and squashes.

 

One of my favorites is this recipe for maple balsamic Brussels sprouts. Brussels sprouts are in the same family of veggies as cabbage, cauliflower, collard greens, cress, arugula, bok choy, broccoli and kale, among others. These vegetables are known for their ability to fight cancer, aid in weight loss and improve digestion. Brussels sprouts are very high in fiber, vitamins k, c, B1, B2, B3, B6, folate (which is also known as vitamin B9) and many minerals including magnesium, calcium, zinc, potassium and manganese. There is even protein, to the tune of 8% of your recommended daily value.

 

This recipe has both sweet and acidic flavors that help balance eachother and add a different level of flavor to your meal. It;s a very quick and easy side dish that can be served with any meal. You will want to brown them up quickly so they retain some of their crunch and firmness and don't get mushy. Adding the garlic toward the end of cooking will keep it from overcooking, and be sure to give a little space in your skillet so the veggies cook up nicely and evenly without steaming.

Credit

Lena Harrington