A high-grade maple syrup (one with very subtle flavor) works best in this combination.
| ||2 || Tbsp. extra-virgin olive oil |
| ||¼ || cup minced onion |
| ||4 || cups (1 pound) Brussels sprouts, halved or quartered lengthwise (or left whole, if tiny) |
| ||½ || tsp. salt |
| ||4 to 6 || Tbsp. water |
| ||¼ || cup Dijon mustard |
| ||2 || Tbsp. real maple syrup |
| ||~ || Freshly ground black pepper |
- Place a medium-sized skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan.
- Add the onion and sauté for 3 to 5 minutes, or until it begins to soften. Add the Brussels sprouts and salt, and sauté for 5 minutes.
- Sprinkle in 4 tablespoons water, shake the pan, and cover. Cook over medium heat for about 5 to 8 minutes, or until the Brussels sprouts are bright green and fork-tender. (You might need to add another tablespoon or two of water during this time to prevent sticking. Just keep your eye on it, and your fork intermittently in it.)
- Using a small whisk in a medium-small bowl, beat together the mustard and maple syrup until smooth. Add this mixture to the pan and stir to combine.
- Serve hot, warm, or at room temperature, topped with a shower of fresh black pepper, if desired.
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