Pan-Seared Brussel Sprouts – Two Ways

Aren’t brussel sprouts the prettiest food? These are a far cry from the steamed brussels I ate (or pretended to eat?) as a kid. My husband and I are obsessed. I’ve tried a bunch of different brussel sprouts recipes and have narrowed them down and tweaked them until juuuust right. Here are our two favorites. The first is my husband’s top choice because the maple syrup and brown sugar make them “almost like candy,” according to him. Sweet with a hint of salty. The second recipe is sweet too, just not as sweet. I love it for the bite and creaminess of the gorgonzola cheese.

Maple Brussel Sprouts

Adapted from Food & Wine

1 pound brussel sprouts, halved
3 T. canola oil
2 T. butter
1 T. light brown sugar
1/4 c. pure maple syrup
1 T. cider vinegar
1/4 cup pine nuts

Heat the canola oil and butter in a skillet (preferably cast iron) on medium high until shimmering. Add the brussel sprouts, season with salt and fresh-ground pepper, and sear for two minutes to brown. Stir the brussels and leave for another two minutes to brown the other sides. Lower heat to medium. Add the pine nuts, brown sugar, and maple syrup. Cook for another few minutes until crisp-tender. Stir in the cider vinegar.

Transfer the brussel sprouts to serving platter, leaving the liquid in the skillet. Heat the liquid at a rolling bubble for a couple more minutes, until slightly thickened. Pour sauce over the brussel sprouts and serve.

Brussel Sprouts with Craisins and Gorgonzola

Adapted from Rachel Shultz

3 Tablespoons olive oil
1 pound brussel sprouts, halved
1/2 cup craisins (Tip: Trader Joe’s sells some awesome plump dried cranberries that are perfect for this!)
2 Tablespoons maple syrup
2 Tablespoons balsamic vinegar
1/3 cup gorgonzola cheese, crumbled
1/3 cup walnuts
salt and fresh-ground pepper

Heat olive oil in a skillet (preferably cast iron) on medium high heat until shimmering. Add the brussel sprouts, season with salt and fresh-ground pepper, and sear for two minutes to brown. Stir the brussels and leave for another two minutes to brown the other sides. Lower heat to medium, and add craisins. Cook for a few more minutes until crisp-tender. Stir in the balsamic vinegar and maple syrup. Remove from heat. To serve, add the walnuts, gorgonzola, S&P as needed—and enjoy!