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Can you feel guilty eating Brussels sprouts? 

No? 

I did yesterday.

I made this dish for the second time this week and found myself sneaking bites right out of the pan. The huddle-your-shoulders-and-crouch-down-close-to-the-dish kind of sneak. To tell you the truth, I'm not quite sure why I was even being sneaky because I'm sure my four month old didn't notice. She was too busy trying to get her entire fist in her mouth. 

Still, I felt like I needed to hide the amount of Brussels sprouts I was eating because it was getting embarrassing.  I finished a side dish portion, served myself another portion, and when I walked by the pan to rinse my dirty plate in the sink I did the aforementioned sneak-crouch and ate more. That's how good these glazed Brussels sprouts are. The slightly sweet, mapley glaze, along with the added sweetness from the carrots and the crunch from the pecans makes eating Brussels sprouts easy, even if you aren't normally a fan of them. And cooking them it is easy too, because everything is in one pan making for less clean up afterward. Of course, licking the pan clean helps, too. If you've been looking for a new way to eat Brussels sprouts, or have been trying to find a way to like them, this recipe is for you.

Maple Glazed Brussels Sprouts

By HeatOvenTo350 Published 10/08/2012

Ingredients

• 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

Directions

1. Bring carrots, brussels sprouts, salt, 1 tablespoon maple syrup, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat.
2. 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.
3. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 2-3 minutes.
4. 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.
5. Off heat, add cider vinegar; toss to coat and transfer to serving dish, scraping glaze from pan.
6. Season to taste with salt and additional maple syrup if needed and serve immediately.

Yield: 6 servings
Prep Time: 5 min
Cook time: 15 min
Recipe Source: adapted from Taste of Home

Posted in: Side Dish