Smoky Maple Brussels Sprouts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Not included in your delivery
Trim and halve Brussels sprouts lengthwise. Zest and quarter lemon.
Heat 2 TBSP olive oil in a large pan over medium-high heat. Add half the Brussels sprouts in a single layer. (For deeper browning, arrange cut sides down.) Cook, without stirring, until browned on first side, 4-6 minutes. Transfer to a medium bowl (they’ll finish cooking later). Add another 2 TBSP olive oil to pan and repeat with remaining Brussels sprouts. Once seared, keep sprouts in pan.
Stir reserved Brussels sprouts back into pan and season with a big pinch of salt and pepper. Cook, stirring occasionally, 5-7 minutes. Add a splash or two of water, then cover and steam until sprouts are fork tender, 2 minutes more. Turn off heat; transfer back to medium bowl. Wipe out pan.
Melt 3 TBSP butter in same pan over medium heat. Stir in maple syrup, paprika, garlic powder, and lemon zest. Cook for 30 seconds, then carefully pour over Brussels sprouts in bowl, stirring gently, until thoroughly coated. Squeeze in juice from half the lemon. Taste and season with salt, pepper, and more lemon juice if desired. Serve warm.