These brussel sprouts have a distinct New England flair -- seasoned with a dash of real maple syrup and deglazed with apple cider vinegar. It's my favorite way to serve them, and my family, not big cole-family eaters, adores them. —Rebecca Zicarelli
boiling water, approx. to cover bottom of pan
Trim the brussel sprouts and cut in half through the stem end (quarters if they're large). Some loose leaves are good.
Heat a braising pan or frying pan large enough to hold the brussel sprouts in a single layer. Add the butter and maple syrup. when the butters melted, add the sprouts, salt, and toss to completely coat the sprouts. With a set of tongues flip the sprouts so that the cut side is down. Add the water, cover and cook over medium heat for 5 min., the sprouts should just begin to tenderize and be
Remove the cover from the pan, turn up the heat, and cook until the water has evaporated and the pan begins to sizzle. Use your ears; you want a good sizzle, but not a splattering sear. Do not shake or turn the sprouts, leave he bottoms in contact with the pan. This should take 7 or 8 minutes, depending on the heat, size of the pan, and how crowded the sprouts are in the pan. You want to brown the bottoms and crisp the loose leaves without burning the sprouts or overcooking them.
Add the apple cider vinegar and toss the sprouts well, letting the vinegar cook off as you do. (Do not add the vinegar earlier in the cooking, it will discolor the sprouts.)