Gluten Free Maple Brussels Sprouts

Christmas dinner just isn't Christmas dinner in our house without this recipe. Brussels sprouts are one of those vegetables that you're supposed to hate. But my kids actually fight over who gets the last few of these sweet and salty, crispy little treats. This recipe works with plain old pancake syrup, but if you can afford to splurge on the real stuff it makes it even more special. If you've only ever eaten over-cooked boiled Brussels sprouts, you're in for a treat!

Gluten Free Maple Brussels Sprouts

2 pounds Brussels sprouts (the baby ones are the best, but bigger ones are still good)
2 cloves garlic, crushed
2 Tablespoons olive oil
Salt and pepper to taste
About 3 Tablespoons maple syrup

1. Wash and trim the sprouts, cutting each one in half from top to bottom. Discard the loose outer leaves that fall off.
2. Heat the olive oil and garlic over medium high heat in a large heavy pan, making sure not to let the garlic burn.
3. Add the sprouts, tossing them to make sure that the oil and garlic coat them all.
4. Cook until the sprouts are browned and crispy, but still slightly firm. About 10 minutes. You want them to look softened, but the cut side to be nice and caramelized. If you stick one with a fork, it should be yielding but not mushy. (I won't tell if you give that one a taste test.) If they start to smell like sulfer you've over cooked them.
5. Season as desired with salt and pepper.
6. Drizzle the maple syrup over the sprouts. Stir to coat. Let cook for a few minutes to heat the syrup.
7. Let sit for a few minutes to absorb flavors. The syrup will be very hot, but will soak into the sprouts and flavor them all the way through in just about ten minutes.
8. Enjoy!