Brussel sprouts.
I've been on a brussel sprout kick for a while now, but things got a little more intense last night when I threw together something inspired by a mention my Mom made at Thanksgiving regarding brussel sprouts tossed in maple syrup & sprinkled with walnuts.
Honestly, best veggie side dish I've had, & I've had some good ones!
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| Roasted Candied Brussel Sprouts |
What you'll need:
- About a dozen FRESH Brussel sprouts (I emphasize fresh because I find a huge difference in quality when it comes to fresh vs frozen Brussel sprouts)
- 1/4 cup of walnuts
- 2 Tbsps of olive oil or vegetable oil (separated)
- 1 Tbsp of maple syrup
- 1 Tbsp of white wine balsamic vinegar
- 1 Tsp of Dijon mustard (I use the Chardonnay version)
- Sea salt & pepper to taste
Whip it up:
- Preheat over to 350 degrees.
- Wash & drain your Brussel sprouts
- Cut them in halves
- Toss them in a bowl with 1 Tbsp of your chosen oil, as well as sea salt & pepper to taste. Ensure they are evenly coated.
- Place face down in a baking dish. (Use PAM spray if you need, depending on the dish)
- Roast in the oven for approx. 15 minutes. After 15 minutes, flip the Brussel sprouts to face up & roast them for another 15 minutes (approx.).
- Between flipping, fix your mix.
- Combine the rest of the ingredients in a bowl & whisk together.
- When they Brussel sprouts are nicely roasted & ready to go, throw them in with your mix & toss to coat evenly.
Serve & enjoy!
This goes well as a side with any kind of meat, I find. I served mine last night with salmon & wild rice - definitely a success!
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