Once upon a time there was a nice unassuming vegetable from Brussels (probably), this vegetable was just minding its own business when the townsfolk came with pitchforks raised and decided that it was an awful vegetable that was meant to ruin holiday meals and terrorize children.

That poor vegetable has cried itself to sleep every night for the rest of it’s days on earth.

Do you feel bad for the vegetable? Good! You should, what did Brussels Sprouts ever do to you? They are a great vegetable!

They are also full of Vitamin C, Vitamin K, Folate, Manganese, Vitamin B6, Fiber, Potassium etc. etc. etc. Seriously, they are so good for you and they really aren’t that bad! You know what makes them even better? (or actually edible says my son) Maple! Here is the recipe for Maple Brussels Sprouts that I serve to my family.

Maple Glazed Brussels Sprouts
2 lbs Brussels sprouts, rinsed, cut into quarters, and patted dry
3 Tbs grapeseed oil (or canola or camelina etc.)
4 ounces butter
4 Tbs dark (no3) Maple Syrup
1 tsp Dijon mustard
1.5 Tbs balsamic vinegar
Sea salt or kosher salt to taste

Heat large skillet over medium high heat.  Add oil.  When oil begins to ripple, add Brussels sprouts.  Allow the sprouts to brown for 1-2 minutes and then turn heat down to medium.

Add butter and shake pan while butter foams.  When butter is entirely melted, add maple syrup and mustard.  Toss vigorously to coat.

Continue to cook brussel sprouts until they are tender, with a bit of bite, about 10 minutes.  Remove the sprouts from the pan and reserve.

Add balsamic vinegar and salt.  Cook the sauce for 1-2 minutes more, until the sauce thickens, and then pour over brussels sprouts.  May be served immediately or made up to a day in advance.

I swear! This makes GREAT Brussels sprouts you’ll be proud to serve.

Thank Meal Makeover Moms from flickr for putting this great pic into the world on a Creative Commons License.

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