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Ingredients
- 1 pound small (1 to 1 1/2 inches in diameter) Brussels sprouts, trimmed and halved
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon maple syrup
- 1 tablespoon sherry vinegar
- Salt
- ¼ cup smoked almonds, chopped fine
Directions
Look for Brussels sprouts that are similar in size, with small, tight heads that are no more than 1 1/2 inches in diameter, as they’re likely to be sweeter and more tender than larger sprouts.
- Arrange Brussels sprouts in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat, and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes.
- Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from overbrowning. While sprouts cook, combine syrup, vinegar, and ¼ teaspoon salt in small bowl.
- Off heat, add syrup-vinegar mixture to skillet and stir to evenly coat sprouts. Season with salt to taste. Transfer sprouts to large plate, sprinkle with almonds, and serve.