Photo Credit: Food Network
In Italian cuisine, “agrodolce” refers to a sweet and sour sauce usually made with sugar and vinegar. For a fall twist on these brussels sprouts, we used maple syrup and apple cider vinegar to make a delicious zingy glaze that takes brussels sprouts to the next level.
Brussels Sprouts Agrodolce
- 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
- 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.