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American Recipes

Smoky Maple Brussels Sprouts

Smoky Maple Brussels Sprouts

Smoky Maple Brussels Sprouts

with Lemon

Recipe Development TeamPublished on October 06, 2020

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Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time

Prep Time

DifficultyEasy

Ingredients

/ serving 10 people

32 ounce

Brussels Sprouts

1 unit

Lemon

2 tablespoon

Maple Syrup

1 teaspoon

Smoked Paprika

1 teaspoon

Garlic Powder

Not included in your delivery

Salt

Pepper

4 tablespoon

Olive Oil

3 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Large Pan

•Medium Bowl

Instructions

1

Trim and halve Brussels sprouts lengthwise. Zest and quarter lemon.

2

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.

3

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.

4

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.

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