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Maple-Glazed Brussels Sprouts

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

Appears in Cook's Country December/January 2010

Braised and glazed, sweet and sour. And good.

YIELD 6 to 8

TIME 35 minutes

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Gather Your Ingredients

4 tablespoons unsalted butter

2 pounds brussels sprouts, trimmed and halved through core

½ cup low-sodium chicken broth

1 teaspoon minced fresh thyme

⅛ teaspoon cayenne pepper

Salt and pepper

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.

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