Crispy Brussels Sprouts with Maple-Glazed Walnuts
Maple-glazed walnuts may be nothing new, but here they get a kick from cider vinegar. Add savory roasted Brussels sprouts, and you have a sweet, salty, tangy side dish.
Crispy Brussels Sprouts
with Maple-Glazed Walnuts
Maple-glazed walnuts may be nothing new, but here they get a kick from cider vinegar. Add savory roasted Brussels sprouts, and you have a sweet, salty, tangy side dish.
From “A New New England Thanksgiving,” November/December 2020
Yield:
8 servingsIngredients
1 tablespoon salted butter
1/3 cup maple syrup
2 tablespoons cider vinegar
2/3 cup chopped walnuts
10 cups (1 1/2 pounds) halved Brussels sprouts (cut lengthwise)
1/4 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
Preheat the oven to 375° and line a baking sheet with parchment paper.
Melt butter in a small saucepan over medium-high heat. Add maple syrup and vinegar and cook until the mixture is frothy and starts to thicken, 3 to 4 minutes. Add the walnuts and stir with a rubber spatula. Transfer walnuts to the lined baking sheet and spread in an even layer. Bake until caramelized, about 10 minutes, then remove from the oven. Lift the parchment paper from the baking sheet to transfer the walnuts to a wire rack to cool while you prepare the Brussels sprouts.
Increase oven heat to 450°. Put the rimmed baking sheet back in the oven on the bottom rack to heat.
In a large bowl, toss the Brussels sprouts with the oil, salt, and pepper. Remove the hot baking sheet from the oven and arrange the Brussels sprouts in a single layer, cut side down (use tongs). Return to the oven and roast until the Brussels sprouts are nicely browned on the cut side, 20 to 25 minutes.
Arrange the Brussels sprouts on a serving platter. Break the candied walnuts into small pieces and sprinkle over the vegetables. Serve warm or at room temperature.
