Serves 6 to 8

4 tablespoons unsalted butter

2 pounds Brussels sprouts, trimmed and halved

1/2 cup chicken or vegetable broth

2 tablespoons maple syrup

1 teaspoon minced fresh thyme or 1/4 teaspoon dried

1/8 teaspoon cayenne pepper

4 teaspoons cider vinegar

Salt and pepper

Melt 2 tablespoons butter in 12-inch skillet over medium-high heat. Add Brussels sprouts and cook, stirring occasionally, until browned, 6 to 8 minutes. Stir in broth, 1 tablespoon maple syrup, thyme and cayenne. Cover, reduce heat to medium-low, and cook until sprouts are nearly tender, 6 to 8 minutes.

Uncover, increase heat to medium-high, and cook until liquid has nearly evaporated, about 5 minutes. Off heat, stir in remaining 2 tablespoons butter, remaining 1 tablespoon maple syrup, and vinegar until combined. Season with salt and pepper to taste. Serve.

Why this recipe works: Maple syrup and cider vinegar combine to create a sweet-sour New England-style glaze for stovetop Brussels sprouts. Halving the sprouts through the stem end ensured that they cooked through evenly and stayed together in the skillet. We mimicked the caramelized edges achieved through oven roasting by sautéing the sprouts in butter for several minutes before adding the broth. Be sure to use pure maple syrup, not pancake syrup. You will need a 12-inch skillet with a tight-fitting lid for this recipe.