1 pound Brussels sprouts (trimmed and cut in half through the core)
¼ cup chicken broth
1 tablespoon maple syrup
½ teaspoon fresh thyme (minced)
Pinch of cayenne pepper or to taste
2 teaspoons cider vinegar
Salt and pepper to taste
In a large skillet over medium-high heat cook Brussels sprouts in 1 tablespoon of melted butter until browned. Stir in the thyme, cayenne pepper, chicken broth, and a ½ tablespoon of maple syrup. Cover and cook over medium-low heat until almost tender.
Uncover, increase heat to medium-high, and continue cooking until liquid is almost evaporated.
Add the rest of the butter, maple syrup, and vinegar; salt and pepper to taste and serve hot.