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Pan-Glazed Brussels Sprouts

A flavorful, sweet-tart glaze adds a gourmet kick to this side dish.

November 30, 2017

Oven space is at a premium during the holidays, and pan-roasted Brussels sprouts is the perfect side that can be cooked on the side. Maple syrup, cayenne and balsamic vinegar create a flavorful glaze in this easy dish that is ready in minutes.

Serves six to eight people.


  • 2 pounds medium-sized Brussels sprouts, trimmed and cut in half vertically
  • 4 tablespoons butter, divided
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons maple syrup
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 1/2 teaspoon cayenne pepper
  • 4 teaspoons white balsamic vinegar or apple cider vinegar
  • Kosher salt and freshly ground black pepper, to taste


Heat 2 tablespoons butter over medium-high heat in a large skillet. Add the Brussels sprouts — including any leaves that have fallen off — and cook 6 to 7 minutes, until nicely browned. (We use a large 12- by 16-inch electric skillet. If you use a smaller skillet you might want to do the recipe in two batches so the sprouts won’t steam rather than roast.) Stir once or twice while cooking.

Reduce heat to medium-low and add the chicken broth, maple syrup, cayenne and thyme. Stir in and cook, covered, for about 6 minutes, until sprouts are nearly tender but not completely cooked.

Uncover the pan and increase heat back to medium-high. Cook about 4 minutes, until pan juices almost cook away. Turn off heat and stir in remaining 2 tablespoons butter and the vinegar. Season to taste with salt and pepper.

Cook’s note: If there are any leftovers, these sprouts are delicious cold, served as a salad. Recipe may be halved.


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