INGREDIENTS

• 2 lbs Brussels sprouts, trimmed and halved lengthwise

• 4 Tbsp olive oil

• 1/4 cup maple syrup

• 2 Tbsp unsalted butter

• 2 Tbsp chopped fresh parsley

• 1 1/2 Tbsp fresh chives, thinly sliced

• 1 Tbsp fresh sage leaves, thinly sliced

• ​Salt and pepper, to taste

DIRECTIONS

• Heat 2 Tbsp olive oil in a large skillet over medium heat. Working in 2 batches, and adding 2 more Tbsp oil between batches, cook sprouts until deep golden brown (4-5 minutes). Season with salt and pepper and continue cooking until tender (3-4 more minutes). Transfer sprouts to a bowl.

• Remove pan from heat and add maple syrup, butter, and herbs. Once butter has melted, return sprouts to pan and toss to coat.