After I’d finished cooking these Maple Brussels Sprouts, my first thought was “Burnt & Herby.” I found this hysterically funny because it reminded me of a certain pair of muppets on Sesame Street. The Grillmaster didn’t find the comment to be nearly as witty as I did.
My “burnt” remark was made after viewing the sprouts, not actually eating them. They didn’t taste burned at all, it was more of a caramelization effect. The coconut oil was another stroke of brilliance on my part – I absolutely loved how its sweetness balanced the earthy flavors of the herbs.
If you like Brussels sprouts, I think you’ll enjoy this version. It’s also a snap to prepare.
Maple Brussels Sprouts
- 2 tablespoons coconut oil
- 1 pound Brussels sprouts trimmed and halved lengthwise
- Kosher salt and freshly ground pepper
- 2 tablespoons pure maple syrup
- 1 tablespoon chopped flat-leaf parsley
- 1/2 tablespoon thinly sliced fresh chives
- 1/2 tablespoon thinly sliced fresh sage
In a large skillet, heat coconut oil over medium heat. Add Brussels sprouts, cut side down, in a single layer in the skillet. Don’t move them for about 4 to 5 minutes, then season them with salt and pepper and toss in pan. Continue cooking until brussels sprouts are tender, another 3 to 4 minutes or so.
Add maple syrup, parsley, chives and sage. Toss to coat. Remove from heat and serve immediately.
Watching fat? Coconut oil has lots of saturated fat, which may or may not be good for you depending on who you believe. If you'd rather get your fat from a mostly monounsaturated source, substitute olive oil for the coconut oil.