Skillet-Roasted Brussels Sprouts with Maple Syrup and Smoked

• portions: 4 servings
• temps total: 20 minutes

Ingrédients

1 pound brussels sprouts, trimmed and halved

5 tablespoons extra-virgin olive oil

1 tablespoon maple syrup

1 tablespoon sherry vinegar

Salt

1/4 cup smoked almonds, chopped fine

Instructions

Note: Look for Brussels sprouts that are similar in size, with small, tight heads that are no more than 1 1/2 inches in diameter, as they’re likely to be sweeter and more tender than larger sprouts.

Arrange Brussels sprouts in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat, and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes.

Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from overbrowning. While sprouts cook, combine syrup, vinegar, and ¼ teaspoon salt in small bowl.

Off heat, add syrup-vinegar mixture to skillet and stir to evenly coat sprouts. Season with salt to taste. Transfer sprouts to large plate, sprinkle with almonds, and serve.

Nutrition

• Calories: 263
• Lipides Totaux: 22 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 15 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 miligrams
• Sodium: 344 miligrams
• Glucides Totaux: 10 g
• Sucres Totaux: 6 g
• Protéines: 6 g