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Gateway Brussels Sprouts
(recipe, Linda Shiue)
Depending on the size of your frying pan, you may need to cook this dish in two batches.
- 6 Tbsp. raw pine nuts
- 5 Tbsp. olive oil
- 2 small or 1 medium onion, thinly sliced
- Salt, to taste
- Water as needed for cooking
- 2 garlic cloves, coarsely chopped
- 2 lb. Brussels sprouts, stems trimmed, cabbages halved lengthwise
- Freshly ground pepper, to taste
- 4 Tbsp. maple syrup
- Heat a dry frying pan over medium-low heat, then add the pine nuts. Allow to toast until golden, about 5 minutes; stir or sauté every minute or so to prevent burning. Remove from the pan when toasted and let cool.
- Warm 2 tablespoons of the olive oil over medium-low heat in a frying pan, then add the sliced onions and a pinch or two of salt. Cover and allow to cook slowly over medium-low heat until caramelized, about 30 minutes. Stir every 5 minutes, each time adding a bit of water if needed if the onions begin to dry out. Remove from the heat when the onions are brown and soft.
- In another frying pan, add the remaining 3 tablespoons of olive oil, and warm it over medium heat. Add the chopped garlic and sauté until golden, then remove the garlic and reserve it on a plate.
- Add the Brussels sprouts, cut sides down, in a single layer. (Some leaves may fall off; add these too.) Sprinkle evenly with a few pinches of salt and pepper. After a minute, check to see if the cut sides have browned. When lightly golden, turn over the Brussels sprouts with a spatula.
- Add 4 tablespoons of water, cover the pan, reduce the heat to medium-low, and cook for about 3 minutes, until most of the liquid has evaporated and the Brussels sprouts are fork-tender. If they are not tender, add another tablespoon of water and cook for another minute. (Brussels sprouts should be al dente and bright green, not soft and mushy.)
- Add the maple syrup, stir, and increase the heat to medium. Cook, uncovered, until the syrup begins to bubble, a minute or less.
- Turn off the heat and add the previously sautéed garlic, the caramelized onions, and the toasted pine nuts, and toss everything together. Serve immediately.