Maple-Lemon Brussels Sprouts

Accompagnements

Maple-Lemon Brussels Sprouts

4 portions

Method

10 minutes

Cooking

10 minutes

by Stéphanie Côté

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Ingredients

  • 15 ml (1 tbsp) butter
  • 1 shallot, minced
  • 1 clove of garlic, pressed
  • 1 big bag of Brussels sprouts (about 500 g [18 oz]), trimmed and halved (quartered if large)
  • 80 ml (1/3 cup) chicken bouillon or water
  • 30 ml (2 tbsp) maple syrup
  • 30 ml (2 tbsp) lemon juice
  • Pepper

Method

  1. In a large saucepan, melt the butter over medium heat. Sauté the shallot 1 minute.
  2. Add garlic and Brussels sprouts. Cook and stir for 2 minutes to lightly brown sprouts.
  3. Add bouillon or water. Cover and cook on medium-low heat 5 minutes.
  4. Meanwhile, blend maple syrup and lemon juice in a bowl.
  5. Remove lid from saucepan and, over medium-high heat, cook until all liquid is evaporated. Pour in lemon-maple mixture. Stir until all is evaporated. Season generously with pepper. Serve immediately. (If you don’t, the Brussels sprouts will lose their lovely colour.)