Brussels Sprouts Agrodolce
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 194
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 27
- Dietary Fiber
- 4
- Sugar
- 19
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 333
- Total: 25 min
- Active: 20 min
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
Directions
- 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.