Brussels Sprouts Agrodolce

• servings: 6 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

4 tablespoons olive oil

1 shallot (chopped)

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

Directions

This recipe originated on Giada’s Holiday Handbook. Episode: Friends and Family Thanksgiving.

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.

Meanwhile, heat a large skillet over medium-high heat. Add the remaining 3 tablespoons olive oil and warm another minute. Add the Brussels sprouts to the skillet and cook, undisturbed, until browned and beginning to soften, about 3 minutes. Season with the salt. Stir 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 a simmer and simmer to reduce the glaze slightly, another 2 minutes. Serve warm.

Nutrition

• Serving Size: 6
• Calories: 197