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Recipe

Hot and Sour Brussels Sprouts

Scott Phillips

Servings: 4

A bit of maple syrup harmonizes with hot red pepper flakes and tangy sherry vinegar in these flavorful sprouts. Be sure to cut the sprouts to roughly the same size so that they’ll cook evenly. Serve them with beef to match the big flavor.

Ingredients

  • 3 Tbs. sherry vinegar
  • 1 Tbs. pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. olive oil
  • 1-1/2 lb. Brussels sprouts, small sprouts left whole, larger ones halved or quartered
  • 1 large sprig fresh thyme
  • 1/2 tsp. crushed red pepper flakes
  • 1 Tbs. chopped garlic
  • 2 scallions, thinly sliced

Nutritional Information

      Calories (kcal) : 120
      Fat Calories (kcal): 35
      Fat (g): 4
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 0
      Sodium (mg): 180
      Carbohydrates (g): 19
      Fiber (g): 6
      Sugar (g): 7
      Protein (g): 5

Preparation

  • In a small bowl, whisk the vinegar, syrup, 1/2 tsp. salt, and 1/4 tsp. pepper.
  • Heat a 12-inch heavy-duty skillet over medium-high heat. Add the oil and heat until shimmering. Add the sprouts, thyme, and pepper flakes, and cook without stirring until one side is browned, 3 to 4 minutes. Stir once and cook, undisturbed, until the other side is browned, 3 to 4 minutes.When browning Brussels sprouts, it’s important to use a heavy-duty skillet for even heat conduction. Heat the pan before adding the oil. Then swirl in the oil and wait until it, too, is hot before adding the sprouts.
  • Add 1/2 cup water, cover, and steam until just tender, 1-1/2 to 2 minutes. Add the garlic and cook until fragrant, about 15 seconds. Lower the heat to medium, pour the vinegar mixture over the sprouts and cook, stirring constantly, until the liquid reduces to a glaze, 3 to 5 minutes.
  • Remove the thyme sprig, and season to taste with salt and pepper. Serve topped with the scallions.

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