I found this recipe in the local paper. It puts a holiday-worthy twist on basic Brussels sprouts. Double it for a memorable Thanksgiving side dish.
—MAUREEN BAISDEN CANAL WINCHESTER, OH
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
1 pound fresh Brussels sprouts, halved
2 tablespoons butter
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons maple syrup
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup chopped pecans, toasted
Saute Brussels sprouts in butter in a large skillet 8-10 minutes until tender. Add vinegar, syrup, salt and pepper; cook and stir for 1 minute longer. Sprinkle with pecans.
DID YOU KNOW?
The sap from maple trees is mostly water, which evaporates during boiling in the process of making maple syrup and maple sugar. The sap is collected for about a month at late winter or early spring. The first sap from the trees produces a sweet, light amber syrup with a slight maple flavor. The last sap produces a darker syrup with a more intense maple flavor.