Ingredients
1 pound Brussels sprouts, trimmed
1/3 cup water
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons GOLDEN BLOSSOM MAPLE SYRUP
1 tablespoon lemon juice
1 teaspoon lemon zest
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Place Brussels sprouts, water, butter and olive oil in a 10-inch skillet. Bring to a boil, cover and simmer 8 minutes or until sprouts are just fork tender. Do not overcook.
Remove Brussels sprouts from pan. Add maple syrup, lemon juice and zest. Bring to a boil and cook on high until liquid begins to reduce and thicken. Add sprouts back in. Stir to coat with sauce.
Serves: 4
Remove Brussels sprouts from pan. Add maple syrup, lemon juice and zest. Bring to a boil and cook on high until liquid begins to reduce and thicken. Add sprouts back in. Stir to coat with sauce.
Serves: 4
