When I cooked these maple balsamic brussels sprouts the other night, I was surprised with how many people reacted on twitter and instagram about wanting the recipe. However, I just sort of made it up. They’re inspired by one of my favorite dishes at Graffiato – oh and I’d absolutely recommend adding panchetta like they do!
I totally understand having a good recipe to follow for baked goods, but when it comes to cooking, I like to be a little more spontaneous in the kitchen. I understand this is a skill and mindset that not everyone is used to, but I really encourage you to try it. I promise, with the combination of maple and thick, sweet, balsamic glaze, you really can’t go wrong. Hopefully you’ll learn a little about yourself and the ingredients, and also create a new favorite fall veggie in the process.
Chop brussels sprouts in half. In a large pan, sauté sprouts with olive oil and some chopped garlic. Sauté until they’re starting to brown. Meanwhile, in a small saucepan, heat maple syrup (I use plain old Aunt Jemima) and Crema until thick, sticky, and bubbly. (Crema is balsamic glaze, like this one – this stuff tastes so good and is fun to drizzle on all sorts of things! But you can also make your own by just heating balsamic vinegar in a saucepan for 20-30 minutes and reducing it until it becomes super thick.) Pour maple balsamic mix over browned spouts and stir so they’re covered in the thick sauce. Drizzle any leftover sauce over the top.