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
- 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
- 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.
- 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.
- Turn your heat up to high and set your timer for 4 minutes (5 minutes if your sprouts were quite large).
- 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.
- 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.
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.
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.
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.