With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes. Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds.. Cook brussels sprouts, cut side down, in a single layer until deep golden brown, 4-5 minutes. Season brussels sprouts with coarse salt and pepper and toss. Cook until tender, 3-4 minutes more. Set aside in a large bowl. 2. Remove the skillet from heat; add maple syrup, minced garlic and butter to pan. Once butter has melted, and the mixture.
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Trim the Brussels sprouts, remove dry leaves, and slice lengthwise. 2. Heat olive oil in a large, heavy-bottomed hot skillet over medium-high heat. 3. Place the Brussels sprouts in a single layer cut side down. Fry for about 4 minutes, just until they turn golden brown. 4. Season with salt and pepper.. Trim the stems off brussel sprouts and then cut in half lengthwise. In a large skillet, heat the olive oil and butter over medium high heat. Add the garlic and cook until fragrant, about 1 minute. Remove the garlic from the pan and set aside.
