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Gateway Brussels Sprouts
If you’re uncertain about Brussels sprouts, these maple syrupglazed sprouts will make you fall in love. This is one of the first recipes I developed for my cooking classes, and by the end of the first class, I had avowed Brussels sprouts haters eating them with their hands and licking the plate. The trick with Brussels sprouts is to avoid overcooking them, or else they will be mushy and won't smell appetizing. The added sweetness of caramelized onions and maple syrup mellow out any potential bitterness, and the pine nuts add crunch and richness. Note: Depending on the size of your pan, you may need to cook this in two batches. Excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc
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