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Yield
8 servings
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
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
1. 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.
2. Remove pan from heat and add maple syrup, butter, and herbs. Once butter has melted, return sprouts to pan and toss to coat.
Source: Across the Fence
2. Remove pan from heat and add maple syrup, butter, and herbs. Once butter has melted, return sprouts to pan and toss to coat.
Source: Across the Fence
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