Easy Glazed Brussels sprouts

Easy Glazed Brussels sprouts

My fabulous mentor back in Berkeley, Emily Su, taught me this simple, and super quick method. Just a touch of butter and maple syrup (or honey) really make for an everyday celebratory side to pair with most any protein. All-time favorite combination: glazed Brussels sprouts, mashed sweet potatoes and roasted chicken (yes, organic rotisserie chicken from the store would be perfect here!)

Cook: 5-7 mins

Prep: 5 mins

Serves: 4

ingredients

Brussels Process.jpg
  • 1 lb Brussels sprouts
  • 1/4 cup water
  • 1 tablespoon butter or ghee, grassfed and organic if possible
  • 2 teaspoons of maple syrup or honey
  • 1/4 to 1/2 teaspoon of sea salt (start with less if using salted butter)
  • 10 to 12 inch wide skillet, frying pan or cast iron pan with a lid

instructions

  1. Lay halved Brussels sprouts cut side-down in your pan. Cut or break your butter into 6 or 8 little squares and disperse around the pan. If using ghee, do your best to dot it around the pan.
  2. Drizzle the maple syrup or honey on and around the Brussels sprouts and pour in the water. Sprinkle your salt in the pan, and top with the lid.
  3. Turn your heat up to high and set your timer for 4 minutes (5 minutes if your sprouts were quite large).
  4. When the timer goes off, remove the lid but keep the heat on. At this point, they will have steamed a bit, and now you’ll let the extra water evaporate. Hang out by the stove at this point, moving the sprouts around if you see any spots darkening faster than others.
  5. After 1 or 2 minutes, the sprouts should start to get a little color and be cooked through. Turn the heat off, stir everything with a wooden spoon or heat-proof spatula, and transfer to a plate or small serving bowl. Season with more salt and pepper, as needed.

Notes

If you can eat butter or ghee, use coconut or olive oil

I also love using this method for chopped or sliced carrots. Cooking time may vary just a little depending on how thick they are cut. Top carrots with torn mint for a holiday side dish.


Make Ahead

These hold well for 3 to 4 days, refrigerated in an airtight container (but they probably won’t last that long!)

Tools & Tips

Timing may vary depending on the strength of your flame or intensity of the heat if using an electric stove.

Double Up

You can cook more than 1 lb of sprouts at once, but they won’t all get a bit of nice color (the ones not touching the pan will be nicely steamed). Don’t double up on the water— start with 1/3 cup and add a little more if needed after a few minutes.

I usually do multiple rounds, quickly rinsing or wiping my pan inbetween batches.