Pan Seared Brussels Sprouts

Recipe From Cook’s Illustrated

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Pan Seared Brussels Sprouts

Ingredients

1 pound small (1″-1.5″ diameter) Brussels sprouts, trimmed and halved

5 tablespoons extra virgin olive oil

1 tablespoon maple syrup

1 tablespoon sherry vinegar

1/4 teaspoon salt

1/4 cup smoked almonds, chopped fine

Instructions

1

Arrange Brussels sprouts in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle oil evenly over sprouts.

2

Cover skillet, place over medium-high heat, and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes.

3

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.

4

While sprouts cook, combine syrup, vinegar, and ¼ teaspoon salt in small bowl.

5

Off heat, add syrup-vinegar mixture to skillet and stir to evenly coat sprouts.

6

Season with salt to taste. Transfer sprouts to large plate, sprinkle with almonds, and serve.

Notes

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

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Pan Seared Brussels Sprouts

Recipe From Cook’s Illustrated