Crispy Brussels Sprouts with Maple-Glazed Walnuts
Maple-glazed walnuts may be nothing new, but here they get a kick from cider vinegar. Add roasted Brussels sprouts, and you have a delicious sweet, salty, tangy side dish.
By Yankee Magazine|Nov 05 2021|
Crispy Brussels Sprouts with Maple-Glazed Walnuts
Credit: Joe St. Pierre/food styling by Joy Howard/prop styling by Ann LewisMaple-glazed walnuts may be nothing new, but here they get a kick from cider vinegar. Add roasted, crispy Brussels sprouts, and you have a sweet, salty, tangy side dish.
From “A New New England Thanksgiving,” in the November/December 2020 issue of Yankee.
Yield
8 servings
Ingredients
1 tablespoon salted butter
⅓ cup maple syrup
2 tablespoons cider vinegar
⅔ cup chopped walnuts
10 cups (about 2¼ pounds) halved Brussels sprouts (cut lengthwise)
¼ cup olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Instructions
Preheat the oven to 375°F 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°F. Put the rimmed baking sheet (plus a second one, if you need more space to evenly spread out all the Brussels sprouts) 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(s) from the oven and arrange the Brussels sprouts in a single layer, cut side down (use tongs). Put in 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.
This dish looks delicious! It is a simple recipe that can be added to any dinner menu. It may even become part of our Thanksgiving tradition.