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Maple & Mustard Glazed Brussels Sprouts
- 3 tablespoons butter
- 1 lb Brussels sprouts, trimmed and halved
- ¼ cup maple syrup
- 1 tablespoon Dijon-style mustard
- Sauté the Brussels sprouts. Melt the butter in a large saute pan over medium-high heat until it bubbles, then add the Brussels sprouts. Sauté until the edges begin to brown and they're beginning to soften, 5-6 minutes. Toss or stir occasionally so all sides get a chance to brown.
- Glaze the Brussels sprouts. Whisk together the maple syrup and mustard. When the Brussels sprouts have begun to wilt and they're fork-tender, pour the maple-mustard mixture over the Brussels sprouts in the pan. Stir to coat all pieces and cook for another 2-3 minutes to caramelize the glaze.
- Season and serve. Pull one Brussels sprout out of the pan and allow it cool slightly. Taste and add additional maple syrup or mustard as desired, letting the mixture cook 1-2 more minutes if you add more syrup. Serve hot.