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Thanksgiving: Maple-Glazed Brussels Sprouts

Source of Recipe

From "Cook's Illustrated All Time Best Holiday Entertaining"


Recipe Introduction

"Of all the techniques we've tried, none tops braising when it comes to turning out tender, flavorful Brussels sprouts with ease. To infuse some seasonal flair into this traditional side dish, we decided to introduce maple syrup into the mix. We browned the halved sprouts in butter to establish that great caramelized flavor you'd get from roasting, and then we poured in chicken broth to begin our quick braise. Only a single tablespoon of syrup was needed to infuse the braising liquid with nuanced sweetness. To ensure the sprouts boasted complex, balanced flavor, we also stirred in minced fresh thyme and some cayenne pepper for a touch of heat. We braised the sprouts in a covered skillet, allowing the tough leaves to turn tender in minutes, and finished them off uncovered. With the braising liquid all but gone, we brought in more butter, syrup, and, for a pop of bright acidity to balance out the sweet maple taste, some cider vinegar. Choose Brussels sprouts with small, tight heads, no more than 1 ½ inches in diameter."

List of Ingredients

â—¦ 4 tablespoons unsalted butter
â—¦ 2 pounds Brussels sprouts, trimmed and halved
â—¦ ½ cup chicken broth
â—¦ 2 tablespoons maple syrup
â—¦ 1 teaspoon minced fresh thyme
â—¦ â…› teaspoon cayenne pepper
â—¦ 4 teaspoons cider vinegar
â—¦ Salt and pepper


Recipe

Melt 2 tablespoons butter in 12-inch skillet over medium-high heat. Add Brussels sprouts and cook until browned, 6 to 8 minutes. Stir in broth, 1 tablespoon maple 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 5 minutes. Off heat, stir in vinegar, remaining 2 tablespoons butter, and remaining 1 tablespoon maple syrup.

Season with salt and pepper to taste, and serve.

Serves 8 to 10