1TbspSmokehouse Maple Seasoningi.e., McCormick's Grill Mates brand
2TbspOlive OilFor sauteing the Sprouts
Balsamic GlazeTo drizzle over plated Sprouts
Food Picks or Mini ForksFor serving
Instructions
Stir together Aioli ingredients and set aside to allow flavors to combine.
Wash Brussels Sprouts & drain well. If moisture remains, dab with paper towel.
Remove & discard brown or discolored outer leaves and cut off remaining stem close to the Sprout.
Cut Sprouts in half, lengthwise. Place in a large mixing bowl with any loose outer leaves that come off during cutting.
Add Oil, Brown Sugar and Seasoning to the bowl. Stir gently with a silicone spatula. Set aside.
Add remaining 2 Tbsp of Olive Oil to a large heavy-bottomed skillet. Preheat the pan over medium-high heat until oil begins to shimmer.
Cook Brussels Sprouts
Carefully add Brussels Sprouts to the skillet and ensure that all are cut side down. (Caution: hot oil may splatter when Sprouts are added.) Use a silicone spatula to scrape all remaining oil and seasonings from bowl to skillet.
Turn heat from medium-high to just above medium, and allow Sprouts to cook, undisturbed for 6-10 minutes, or until they develop a dark, crispy, caramelized char.
Pierce with a fork to test for doneness. Al dente is best, not soft. If additional cooking is needed, stir gently and continue cooking for a minute or two -or until crispy and golden brown. Remove from heat and place Sprouts on a serving plate immediately.
Drizzle Brussels Sprouts lightly with Balsamic Glaze. Add the bowl of Aioli to the plate and serve with food picks or mini forks for dipping.