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Brussels Sprouts Agrodolce

This is a house favorite


4 tablespoons olive oil

1 shallot, shopped

1/2 cup pure maple syrup

1/3 cup apple cider vinegar

1/2 cup cranberries

1 pound Brussels sprouts, trimmed and halved

1 teaspoon kosher salt


  1. Heat a small saucepan over medium heat. Add 1 tablespoon of the oil and heat another 30 seconds. Add the shallot and cook, stirring often, until soft and fragrant, about 2 minutes. Add the maple syrup and the vinegar and bring to a simmer. Simmer for 15 minutes to reduce slightly. Remove from the heat and stir in the cranberries.

  2. Meanwhile, heat a large skillet over medium-high heat. Add the remaining 3 tablespoons olive oil and warm another minute. Add brussels sprouts to the skillet and cook, undisturbed, until browned and they begin to soften, about 3 minutes. Season with salt. Stie the sprouts and cook another 3 minutes to continue to brown. Stir again and cook another 3 minutes to brown evenly. Add the maple mixture to the skillet and toss well to coat. Bring to simmer to reduce the glaze slightly, another 2 minutes.



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