Caramelized Brussels Sprouts with Maple Glaze and Smoked Almonds

1. Arrange Brussels Sprouts

Begin by arranging the halved Brussels sprouts in a single layer, cut side down, in a 12-inch nonstick skillet. Drizzle the olive oil evenly over the sprouts and let them sit for about 5 minutes. This initial step ensures even browning and enhances the sprouts' flavor. You should notice the cut sides starting to brown and the sprouts turning a bright green.

2. Steam Brussels Sprouts

Cover the skillet with a lid and place it over medium-high heat for another 5 minutes. This will steam the Brussels sprouts, allowing them to cook through. After this, uncover the skillet and continue cooking the sprouts for an additional 2 to 3 minutes until they are deeply browned. This deep caramelization brings out a rich, concentrated flavor. You’ll know they’re done when a paring knife slides into the sprouts with little to no resistance.

3. Prepare Maple Glaze

While the Brussels sprouts are cooking, combine the maple syrup, sherry vinegar, and 1/4 teaspoon of salt in a small bowl.

4. Add Glaze to Brussels Sprouts

Once the sprouts are ready, take the skillet off the heat and add the syrup-vinegar mixture. Stir everything well to ensure the sprouts are evenly coated with the glaze.

5. Season and Serve

Finally, season the dish with salt to taste. Transfer the Brussels sprouts to a large plate, sprinkle them with the finely chopped smoked almonds, and serve immediately.