Candied Brussel Sprouts
Brussels sprouts caramelize in olive oil and then finish with maple syrup, Dijon mustard, and apple cider vinegar. These candied brussels sprouts are full of flavor and a cinch to make!
Equipment
- 12 inch skillet
- Spatula
- Chef's knife
- Measuring spoons
Ingredients
- 1 lb. brussel sprouts cut in half
- 3 tbsp olive oil, divided
- 2 tbsp maple syrup
- 2 teaspoons dijon mustard
- 1 tbsp apple cider vinegar
- kosher salt
Instructions
- Combine 1 tablespoon of olive oil, maple syrup, dijon mustard, apple cider vinegar, and a pinch of kosher salt together, then stir with a small whisk or fork.
- Heat a 12-inch skillet over medium heat until hot. Add 1 ½ to 2 tablespoons of olive oil. While you wait for the pan to come up to temperature, cut off the ends of the brussels sprouts and cut in half lengthwise.
- Tilt the pan to swirl the oil around the pan and then add the brussels sprouts to it. Carefully try to get as many brussels sprouts cut side down and then leave the brussels sprouts undisturbed for 4 minutes. This allows them to caramelize in the pan. Season with kosher salt.
- Stir the brussels sprouts and then cook 3 to 5 minutes more, stirring once so they don't burn. Add the maple syrup mixture and cook 2-3 more minutes, stirring occasionally.
- Transfer brussels sprouts to a serving plate or bowl and enjoy!
Notes
My brussels sprouts were rather small. If your brussels sprouts are on the larger side you may need to cut them into quarters.
Nutrition
Calories: 171kcalCarbohydrates: 17gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 58mgPotassium: 470mgFiber: 4gSugar: 9gVitamin A: 857IUVitamin C: 96mgCalcium: 60mgIron: 2mg
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