Maple-Glazed Brussels Sprouts

¼ cup extra virgin olive oil, divided

2 lbs Brussels sprouts, trimmed and quartered

Kosher salt to taste

2 scallions, cut into 1-inch pieces

½ cup walnuts, roughly chopped

¼ cup maple syrup

¼ cup apple cider vinegar

1 pinch red pepper flakes

zest of 1 lemon

1 Heat a large skillet over high heat and add 2 tablespoons olive oil. When hot, add the Brussels sprouts and season with salt.

2 Let the sprouts cook, undisturbed for about 1 minute before moving around to make sure that they get caramelized.

3 Toss and cook for an additional minute and then remove from the pan to a plate.

4 Add the remaining olive oil and the scallions and walnuts. Toss until the walnuts are toasted and the scallions are slightly caramelized, about 2 minutes.

5 Add in the apple cider and let reduce for 30 seconds and then add the maple syrup. Bring to a simmer and add in the red pepper flakes and a little more salt.

6 Stir the Brussels back into the pan and toss to coat. Remove to a platter, top with the lemon zest, and serve.

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