Sherry Maple Glazed Brussel Sprouts

by Michael on March 6, 2015

1 pound Brussels sprouts, outer leaves removed, heads halved through their roots
1 tablespoon olive oilBrussels-Sprouts
Salt and pepper, to taste
1 shallot, finely chopped
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 ounce sherry vinegar
2 ounces cream sherry
1 tablespoon butter

Blanch the Brussel Sprouts in a pot of boiling water for 2 minutes.

Heat the olive oil in a heavy duty pan or cast iron skillet over high heat for 1 minute. In the pan, stir together Brussels sprouts, salt, and pepper. Turn most of the Brussels sprouts so that they are cut sides down.

Roast the Brussels sprouts for 8 minutes or until slightly charred and cooked through.

Stir in the shallot and cook for 2 minutes. Add in the maple syrup, mustard, vinegar, sherry and butter. Toss well. Cook for 1 minute more. Taste for seasoning, and add more salt and pepper if needed.

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