VEGETABLE SIDE DISHES BRUSSELS SPROUTS WITH MAPLE:SYRUP(click here to print)

• 4 tablespoon olive oil, divided, plus more for drizzling
• 2 pounds brussels sprouts, trimmed, halved lengthwise
• Kosher salt and freshly ground black pepper
• ¼ cup sugar free maple syrup
• 2 tablespoons (¼ stick) unsalted butter, room temperature
• 2 tablespoons chopped flat-leaf parsley
• 1½ tablespoons thinly sliced fresh chives
• 1 tablespoon thinly sliced fresh sage

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Preparation

• Heat 2 Tbsp. oil in a large skillet over medium-high heat. Working in 2 batches and adding 2 more Tbsp. oil between batches, cook brussels sprouts, cut side down, in a single layer in skillet until deep golden brown, 4–5 minutes. Season brussels sprouts with salt and pepper and toss; cook until tender, 3–4 minutes longer. Transfer to a large bowl.
• Remove skillet from heat; add maple syrup, butter, and herbs to pan. Once butter has melted, add brussels sprouts to skillet and toss to coat. Transfer brussels sprouts mixture to a large serving platter and drizzle lightly with oil.  serves 8; 10 carbs