Candied Brussel Sprouts

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1 lb. brussel sprouts (cut in half)

3 tbsp olive oil, divided

2 tbsp maple syrup

2 teaspoons dijon mustard

1 tbsp apple cider vinegar

kosher salt

Directions

Combine 1 tablespoon of olive oil, maple syrup, dijon mustard, apple cider vinegar, and a pinch of kosher salt together, then stir with a small whisk or fork.

Heat a 12-inch skillet over medium heat until hot. Add 1 1/2 to 2 tablespoons of olive oil. While you wait for the pan to come up to temperature, cut off the ends of the brussels sprouts and cut in half lengthwise.

Tilt the pan to swirl the oil around the pan and then add the brussels sprouts to it. Carefully try to get as many brussels sprouts cut side down and then leave the brussels sprouts undisturbed for 4 minutes. This allows them to caramelize in the pan. Season with kosher salt.

Stir the brussels sprouts and then cook 3 to 5 minutes more, stirring once so they don't burn. Add the maple syrup mixture and cook 2-3 more minutes, stirring occasionally.

Transfer brussels sprouts to a serving plate or bowl and enjoy!

Nutrition

• Calories: 171 kcal
• Total Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Sodium: 58 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 4 g
• Total Sugars: 9 g
• Protein: 4 g