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Gateway Brussels Sprouts

(recipe, Linda Shiue)

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Depending on the size of your frying pan, you may need to cook this dish in two batches.


  1. 6 Tbsp. raw pine nuts
  2. 5 Tbsp. olive oil
  3. 2 small or 1 medium onion, thinly sliced
  4. Salt, to taste
  5. Water as needed for cooking
  6. 2 garlic cloves, coarsely chopped
  7. 2 lb. Brussels sprouts, stems trimmed, cabbages halved lengthwise
  8. Freshly ground pepper, to taste
  9. 4 Tbsp. maple syrup


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. Add the maple syrup, stir, and increase the heat to medium. Cook, uncovered, until the syrup begins to bubble, a minute or less.
  7. Turn off the heat and add the previously sautéed garlic, the caramelized onions, and the toasted pine nuts, and toss everything together. Serve immediately.