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Sides, Thanksgiving, Vegan, Vegetables, Vegetarian

Pan-Seared Brussels Sprouts With Chile-Maple Glaze

Pan-Seared Brussels Sprouts With Chile-Maple Glaze
Evan Sung / For The Times

Pan-searing Brussels sprouts saves you oven space and time. The edges get nicely browned while the centers end up tender. A light glaze of maple syrup and cider vinegar give these garlicky sprouts an irresistible balance of sweet and sour. ... Read more

20 minutes. Serves 8 to 12.
  • ¼ cup plus 1 tablespoon everyday extra-virgin olive oil
  • 1 ½ pounds Brussels sprouts, halved if regular-sized, quartered if large
  • Kosher salt
  • 2 large garlic cloves, thinly sliced
  • 1 red Fresno chile, thinly sliced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon pure maple syrup

Step 1Coat a very large skillet with ¼ cup oil. Place the sprouts in the pan cut sides down, in a single layer if possible, and set over medium heat. Cook without stirring until the bottoms brown, about 5 minutes. Sprinkle generously with salt, stir well, add 2 tablespoons water and cover. Cook covered, stirring once, until the sprouts are tender, about 5 minutes.

Step 2Push the sprouts to one side of the pan and add the remaining tablespoon of oil to the other side. Immediately add the garlic and chile and stir well for 30 seconds, then stir to mix with the sprouts.

Step 3Add the vinegar and cook, stirring, until it evaporates, about 2 minutes. Add the maple syrup and cook, stirring, until the sprouts are glazed, about 1 minute. Serve hot, warm, or room temperature.


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