Name: Maple-Glazed Brussels Sprouts
Total time: 35 min
Ingredients: 4 tablespoons unsalted butter; 2 pounds brussels sprouts , trimmed and halved through core; 1/2 cup low-sodium chicken broth; 2 tablespoons maple syrup; 1 teaspoon minced fresh thyme; 1/8 teaspoon cayenne pepper; 4 teaspoons cider vinegar; Salt and pepper

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

Before You Begin

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

Instructions

BROWN SPROUTS 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.

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