Brussels Sprouts Agrodolce
Category
Side Dish
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
- 4 tablespoons olive oil
- 1 shallot (chopped)
- 1/2 cup pure maple syrup
- 1/3 cup apple cider vinegar
- 1/2 cup cranberries
- 1 pound Brussels sprouts (trimmed and halved)
- 1 teaspoon kosher salt
Instructions
- This recipe originated on Giada’s Holiday Handbook. Episode: Friends and Family Thanksgiving.
- Heat a small saucepan over medium heat. Add 1 tablespoon of the oil and heat another 30 seconds. Add the shallot and cook, stirring often, until soft and fragrant, about 2 minutes. Add the maple syrup and the vinegar and bring to a simmer. Simmer for 15 minutes to reduce slightly. Remove from the heat and stir in the cranberries.
- Meanwhile, heat a large skillet over medium-high heat. Add the remaining 3 tablespoons olive oil and warm another minute. Add the Brussels sprouts to the skillet and cook, undisturbed, until browned and beginning to soften, about 3 minutes. Season with the salt. Stir the sprouts and cook another 3 minutes to continue to brown. Stir again and cook another 3 minutes to brown evenly. Add the maple mixture to the skillet and toss well to coat. Bring to a simmer and simmer to reduce the glaze slightly, another 2 minutes. Serve warm.
3 comments
This is the best recipe for brussel sprouts. It is so quick, easy and delicious. I have made it many times and love it! Thank you!
Question – would dried cranberries would just as well, or would that lessen the dish?
the glaze is great on leftover sprouts