Thanksgiving is upon us—a time for gratitude, family gatherings, and indulging in a feast that brings everyone together. While the turkey often takes center stage, it’s the side dishes that truly make the meal memorable. This year, elevate your holiday spread with a dish that’s both simple to prepare and sure to impress Maple-Glazed Skillet Brussels Sprouts with Smoked Almonds.
A Twist on a Classic
Brussels sprouts have long been a staple on the Thanksgiving table, but they don’t always get the appreciation they deserve. This recipe transforms these humble greens into a mouthwatering side that’s crispy, sweet, and savory all at once. The natural bitterness of the sprouts is perfectly balanced by the sweetness of maple syrup and the smoky crunch of almonds.
Why You’ll Love This Recipe
Quick and Easy Ready in just 20 minutes, this dish won’t add stress to your holiday cooking.
Minimal Ingredients With just a handful of pantry staples, you can create a gourmet-worthy side.
Flavor-Packed The combination of caramelized sprouts, sweet maple glaze, and smoky almonds is irresistible.
Serves 4
Time 20 minutes
Ingredients
1 pound small Brussels sprouts (1 to 1.5 inches in diameter), trimmed and halved
5 tablespoons extra-virgin olive oil
1 tablespoon pure maple syrup
1 tablespoon sherry vinegar (or apple cider vinegar as a substitute)
¼ teaspoon salt, plus more to taste
¼ cup smoked almonds, finely chopped
Instructions
Prepare the Brussels Sprouts
Choose sprouts that are similar in size for even cooking. Smaller sprouts tend to be sweeter and more tender.
After trimming the ends, slice each sprout in half lengthwise.
Arrange in the Skillet
In a cold, large nonstick skillet, arrange the halved Brussels sprouts in a single layer with the cut sides facing down.
Drizzle the olive oil evenly over the sprouts, ensuring each one is well-coated.
Begin Cooking
Cover the skillet with a lid and place it over medium-high heat.
Cook for about 5 minutes, allowing the sprouts to become bright green and start browning on the cut sides.
The steam created under the lid helps cook the sprouts through without making them soggy.
Caramelize the Sprouts
Remove the lid and continue cooking uncovered for another 2 to 3 minutes.
Adjust the heat if necessary to prevent over-browning.
The goal is to achieve a deep, even caramelization on the cut sides while keeping the uncut sides bright green.
Prepare the Maple Glaze
In a small bowl, mix together the maple syrup, sherry vinegar, and ¼ teaspoon of salt.
Stir until the salt dissolves and the mixture is well combined.
Glaze the Sprouts
Remove the skillet from the heat. Pour the maple syrup mixture over the Brussels sprouts. Gently stir to coat each sprout evenly with the glaze.
Add the Finishing Touches
Taste and adjust seasoning with additional salt if needed. Transfer the glazed sprouts to a serving platter. Sprinkle the finely chopped smoked almonds over the top.
Serve Warm
This dish is best enjoyed immediately while the sprouts are still warm and the almonds retain their crunch.
Tips for Success
Even Browning Arranging the sprouts cut side down ensures maximum contact with the skillet for better caramelization.
Don’t Skimp on Oil The generous amount of olive oil helps in achieving a crispy exterior.
Smoked Almonds Substitute If smoked almonds aren’t available, you can use regular roasted almonds and add a pinch of smoked paprika to the glaze for that smoky flavor.
Variations to Try
Add Bacon For a non-vegetarian twist, sprinkle crispy bacon bits over the sprouts before serving.
Spicy Kick Add a pinch of red pepper flakes to the maple glaze for a hint of heat.
Herbal Notes Toss in some fresh thyme or rosemary during cooking for an aromatic touch.
Why This Dish Shines on Thanksgiving
This recipe is a perfect addition to your Thanksgiving menu because it combines simplicity with sophistication. The Brussels sprouts are cooked to perfection—crisp on the outside and tender inside. The maple glaze adds a sweet and tangy dimension that complements the savory notes of the meal. The smoked almonds not only provide a delightful crunch but also introduce a smoky element that pairs wonderfully with roasted turkey and other traditional dishes.
