Maple-Glazed Brussels Sprouts

Brussels sprouts aren’t bad—just misunderstood. Boiled to death, they turn bitter and smelly. Those who hate them have probably just never had one prepared correctly. We knew we could win over some converts with Brussels sprouts done right. Here’s what we discovered:

Test Kitchen Discoveries

• Adding maple syrup to the chicken broth provides a welcome sweetness, but be sure to use real maple syrup. And don’t go overboard, or you will wind up with Brussels sprouts candies.
• Halving the sprouts ensures they cook through evenly, but be sure to cut them through the stem or they may fall apart in the skillet. Remove any tough outer leaves as well.
• You can mimic the brown, caramelized edges achieved through roasting by sautéing the sprouts for a few extra minutes before adding the liquid.