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Ingredients
1-2 tbsp extra-virgin olive oil
2 pounds brussels sprouts, halved lengthwise
kosher salt, to taste
freshly ground black pepper, to taste
2 cloves garlic, minced
1 cup chicken stock or water
1 tbsp harissa powder or harissa sauce
1 tbsp maple syrup
Instructions
- In a large nonstick skillet, warm the olive oil over medium-high heat. Place the brussels sprouts in the pan cut-side down and sear them without shaking the pan until nicely charred, about 5 minutes. Lower the heat to medium and toss the sprouts around.
2. Add the minced garlic and sauté for 30 seconds, gradually incorporating the stock while stirring for a couple of minutes. Mix in the harissa and maple syrup.
3. Once the sauce thickens enough to coat the sprouts and they become tender yet firm inside, take off the heat. Serve on a platter garnished with pomegranate seeds and mint leaves, then enjoy!
Comments (3)
- Jill says: January 7, 2019 at 3:47 pm
These look amazing! Is there maple syrup in the recipe since they’re called “Maple Harissa Brussels Sprouts”?
Reply- Author says: January 7, 2019 at 7:20 pm
Great catch, Jill! I had mistakenly listed “honey” instead of “maple.” The recipe is now updated. Either option works beautifully!
Reply
- Author says: January 7, 2019 at 7:20 pm
