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
In a large saucepan, melt the butter over medium heat. Sauté the shallot 1 minute.
Add garlic and Brussels sprouts. Cook and stir for 2 minutes to lightly brown sprouts.
Add bouillon or water. Cover and cook on medium-low heat 5 minutes.
Meanwhile, blend maple syrup and lemon juice in a bowl.
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.)