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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
These were quite tasty. I over-browned them slightly but they still had a nice flavor. The little bit of heat at the end was nice.
This is one of my all time favorite recipes. All my friends and family enjoy it, even those who were not brussels sprout fans!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.