Brussel sprouts. Just the name itself sounds unappetizing. Brussel sprouts need to change their image…maybe call themselves something else…like baby sprouts. Everyone loves baby carrots. Who doesn’t love babies? No one, that’s who. So I decided to make myself some BABY sprouts because I have always HATED them and wondered if pandering to my sweet tooth, adult taste buds, and eating pretty healthy these days would change my mind.
The verdict? Not bad. Not like eating a piece of Boston Cream Pie, but they’re pretty good. I could see these being even better by adding in half an onion and some garlic to the mix. But if you are a brussel, I mean, baby sprouts lover, I’m guessing you’re going to like this a lot.
Maple-Glazed Brussel Sprouts from Cook’s Country Magazine
Melt 2 tablespoons butter in large skillet over medium-high heat. Add sprouts and cook until browned, 6 to 8 minutes. Stir in broth, 1 tablespoon syrup, thyme, cayenne and cook over medium-low heat, covered, until sprouts are nearly tender, 6 to 8 minutes.
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.