Brussels Sprouts with Maple Syrup
I had finished making an eggplant dish and had a few cubes of eggplant with no place to go so I browned them up and added them to this dish. In truth, I did not taste them at all so I am guessing, they took on the flavors of the dish and hid behind the brussels sprouts.
Brussels Sprouts with Maple Syrup (adapted from Bon Appetit)
2 tablespoons olive oil
1 pound brussels sprouts, trimmed, halved lengthwise
1 small onion, rough chopped
2/3 cup eggplant, peeled and chunked
freshly ground black pepper
1/8 cup pure maple syrup
1 tablespoon unsalted butter, room temperature
1 tablespoons chopped fresh parsley
1/2 tablespoons thinly sliced fresh chives
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add brussels sprouts halves, cut side down, onions and eggplant, adding oil as needed.
Cook until golden brown - about 5 minutes.
Season with pepper and toss; cook until tender, 3–4 minutes longer. Transfer to a large bowl.
Remove skillet from heat.
Add maple syrup, butter, and herbs to pan. Once butter has melted, add vegetables to skillet and toss to coat.
Transfer brussels sprouts mixture to a large serving platter and spray with cooking oil.