2 pounds Brussels sprouts, rinsed, cut into quarters, and patted dry
2 tablespoons vegetable oil
2 ounces butter, cut into 4 pieces
4 tablespoons dark maple syrup
1 teaspoon Dijon mustard
1 1/2 tablespoons apple cider vinegar
salt to taste
1. Heat large skillet over medium high heat. Add vegetable oil. When oil begins to ripple, carefully add Brussels sprouts (oil my splatter). Brown undisturbed for 1-2 minutes. Shake pan to turn sprouts, and then turn heat down to medium.
2. Add butter and shake pan while butter foams. When butter is entirely melted, add maple syrup and mustard. Toss or stir gently to coat.
3. Continue to cook Brussels sprouts until they are tender but still firm, about 10 minutes. Remove the sprouts from the pan and reserve sauce.
4. Add cider vinegar and salt. Cook the sauce for 1-2 minutes more, until the sauce thickens, and then pour over Brussels sprouts. Best served immediately.
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