Recipe originally found in Cooking Light magazine 11.17
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 1 1/2 tbsp unsalted butter divided
- 1 1/2 tsp olive oil
- 1 tbsp thyme chopped
- 1 lb brussel sprouts stemmed and haleved
- 1 large onion sliced in half rings
- 6 garlic cloves minced
- 1/4 c maple syrup
- 3 tbsp sherry vinegar
- 1 tsp dijon mustard
- salt and pepper
Ingredients
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Instructions
- Heat 1 1/2 tsp butter, oil, thyme, and caraway in a skillet. (I used a cast iron). Once butter is melted add brussels sprouts. Cook 6-7 minutes until browned. Remove from pan and set aside. Use the rest of the butter and add garlic and onions. Saute until tender. Add Brussels Sprouts back in and stir in syrup, vinegar, mustard. Salt and pepper to taste.