ROASTED BRUSSELS SPROUTS WITH MAPLE SYRUP

SERVES 4

HERE I COMPLEMENT the browning of both the Brussels sprouts and the garlic with a generous amount of salt and a drizzle of maple syrup added at the end. I’m not trying to make a sticky glaze, just a light contrast of flavors. Irresistible!

3 tablespoons olive oil

1 pound Brussels sprouts, trimmed and halved

Salt and pepper

1 tablespoon minced onion

1 small clove garlic, minced

2 tablespoons maple syrup

Fresh lemon juice

Olive oil for drizzling

Preheat the oven to 375°F. Heat the oil in a large ovenproof skillet over medium heat, add the Brussels sprouts cut-side down, salt, and pepper, and cook until golden, about 5 minutes. Transfer the skillet to the oven and roast until the Brussels sprouts are tender, about 15 minutes.

Return the skillet to the burner over medium heat. Scatter the onions and garlic over the Brussels sprouts, drizzle with the maple syrup, then turn the sprouts over and let the syrup bubble and caramelize a little. Remove from the heat and drizzle with lemon juice and oil.

Using Brussels Sprout Leaves

There’s a special way to treat Brussels sprouts that makes them even more delicious. Separating the heads into individual leaves (by cutting off the base of the stem and pulling the leaves apart with your fingertips) gives you a pile of individual leaves just begging to be quickly sautéed, browning only the tips of the leaves. I like to toss the sautéed leaves with minced shallots, onions, garlic, and herbs and add a squeeze of lemon juice. Or mix them with a soft grain like emmer wheat or barley for dinner in a bowl.