Prep 20 mins
Cook 8 mins
Another great way to eat the humble "baby cabbages"! I found this on a Walmart card in the grocery section.
- 4 cups fresh Brussels sprouts
- 4 teaspoons sherry wine vinegar
- 1 tablespoon mustard (deli style, spicy, yellow-your favorite)
- 1⁄4 cup maple syrup
- 1⁄2 cup walnut oil
- 1⁄2 teaspoon grated fresh nutmeg
- 3⁄4 cup walnuts, toasted and finely chopped (optional)
- Wash and cut an X into the bottom of all the Brussels sprouts.
- Fill a large saucepan 1/4 full of water. Bring to boiling. Steam sprouts in a steamer basket until tender, but still firm, about 5-8 minutes.
- For the vinaigrette:.
- In a small bowl whisk vinegar, mustard, maple syrup, walnut oil, nutmeg and salt and pepper together. Taste and adjust as necessary. Set aside.
- Drain the warm Brussels sprouts and place in a serving bowl. Toss with the vinaigrette.
- Serve garnished with the toasted chopped walnuts. You don't have to toast the walnuts if you don't want to :).
Changed quite a bit about this, but am posting here to remember it, as this where the idea came from. First, cooked 2 slices bacon; sauteed most of an onion in the drippings, and then added and sauteed the prepared sprouts (cut off the ends and cut them in quarters). Mixed 1/4 cup maple syrup with the 4 tsp balsamic vinegar and poured over the sprout mixture in the pan and heated and served. Quite yummy.
This is an excellent recipe for brussels sprouts! The maple syrup gives this dish just the right amount of sweetness without making it sickening sweet. The walnuts are a must I feel in this recipe, they add the most interesting crunch! Great recipe!
Made these for Thanksgiving and just loved them. DH thought they were good, although "he could still tell it was a Brussels Sprout". I used very small sprouts so didn't cut the bottom and left out the walnuts (personal preference).