Pan-Seared Brussels Sprouts With Chile-Maple Glaze

Time 20 minutes
Yields Serves 8 to 12
Pan-Seared Brussels Sprouts With Chile-Maple Glaze
(Evan Sung / For The Times)

Coat a very large skillet with ¼ cup oil. Place the sprouts in the pan cut sides down, in a single layer if possible, and set over medium heat. Cook without stirring until the bottoms brown, about 5 minutes. Sprinkle generously with salt, stir well, add 2 tablespoons water and cover. Cook covered, stirring once, until the sprouts are tender, about 5 minutes.


Push the sprouts to one side of the pan and add the remaining tablespoon of oil to the other side. Immediately add the garlic and chile and stir well for 30 seconds, then stir to mix with the sprouts.


Add the vinegar and cook, stirring, until it evaporates, about 2 minutes. Add the maple syrup and cook, stirring, until the sprouts are glazed, about 1 minute. Serve hot, warm, or room temperature.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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