Maple Glazed Brussel Sprouts

from America's Test Kitchen Light & Healthy Annual 2011

Serves 4

Choose Brussels sprouts with small, tight heads, no more than 1 1/2 inches in diameter. Be careful not to cut too much off the stem end when trimming the sprouts, or the leaves will fall away from the core. Use pure maple syrup, not pancake syrup.

2 teaspoons olive oil
1 pound Brussels sprouts, trimmed, discolored leaves removed, and halved through the stems
2 tablespoons plus 1 teaspoon cider vinegar
2 tablespoons maple syrup
1 teaspoon minced fresh thyme
Salt
Pinch cayenne pepper
1 tablespoon unsalted butter
Black pepper

1. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the Brussels sprouts, cut side down, and cook, stirring occasionally, until browned, 5 to 7 minutes. Stir in 2 tablespoons of the vinegar, maple syrup, thyme, 1/4 teaspoon salt, and cayenne. Reduce the heat to medium-low, cover, and cook until the Brussels sprouts are bright green and nearly tender, 6 to 8 minutes.
2. Uncover, increase the heat to medium-high, and continue, to cook until the liquid is nearly evaporated, 3 to 5 minutes longer.
3. Off the heat, stir in the remaining 1 teaspoon vinegar and butter. Season with salt and black pepper to taste and serve.

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