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Can you feel guilty eating Brussels sprouts?
Maple Glazed Brussels SproutsPublished 10/08/2012
- 1 pound fresh brussels sprouts, halved
- 1 cup halved baby carrots
- 1/2 teaspoon salt
- 1/2 cup low-sodium chicken broth
- 2 tablespoons unsalted butter, cut into 1/4 inch pieces
- 4 tablespoons maple syrup, divided
- 1/2 cup coarsely chopped pecans
- 1/4 teaspoon chili powder
- 2 teaspoons cider vinegar
- Bring carrots, brussels sprouts, salt, 1 tablespoon maple syrup, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat.
- Reduce heat to medium and simmer, stirring occasionally, until brussels sprouts and carrots are almost tender when poked with tip of paring knife, about 4 minutes.
- Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 2-3 minutes.
- Add butter, maple syrup, chopped pecans and chili powder to skillet; toss with carrots and brussels sprouts to coat and cook, stirring frequently, until brussels sprouts are completely tender, about 3 minutes.
- Off heat, add cider vinegar; toss to coat and transfer to serving dish, scraping glaze from pan.
- Season to taste with salt and additional maple syrup if needed and serve immediately.
Prep Time: 5 min
Cook time: 15 min
Recipe Source: adapted from Taste of Home