Maple-Glazed Brussels Sprouts

From Cook's Country | December/January 2010

Why this recipe works:

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. We… read more

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. We mimicked the brown, caramelized edges achieved through roasting by sautéing the sprouts for a few extra minutes before adding the liquid.

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Serves 6 to 8

Choose Brussels sprouts with small, tight heads, no more than 1½ inches in diameter. Use pure maple syrup, not pancake syrup.

Ingredients

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