I think I might just make brussels sprouts this way from now on – and lobby to have them this way at Thanksgiving from now on too. No risk of overcooking and getting all icky and bitter. These are just toasty and sweet and fresh. Love!
As you might be gathering by now, I also LOVE Bon Appetit. Amazing magazine. All useful, practical stuff but really easy. No exotic ingredients, no special tools, just good recipes. I love it.
4 tbsp olive oil
2 lbs brussels sprouts, trimmed and halved
salt and pepper
Heat oil in large pan over med-high heat. Working in two batches, adding more oil in between, cook brussels sprouts, flat side down in a single layer, until deep golden brown. Season with salt and pepper and toss. Cook until tender, about 5 minutes longer. Transfer to a large bowl. Remove pan from heat.
1/4 cup pure maple syrup
2 tbsp butter
2 tbsp flat-leaft parsley, chopped
1 1/2 tbsp chives, thinly sliced
1 tbsp sage, thinly sliced
Add maple syrup and herbs to pan (I only used the parsley because I didn’t want to have to buy all of the extra ingredients. Still good). Once butter melts, add sprouts and toss to coat.
Source: Bon Appetit, October 2012