I grew up HATING Brussels sprouts as I did most vegetables. I am one of the pickiest eaters you will ever come across. And yet, somehow, these babies are soooo good, even I can't pass them up. Now, I really did want this up before Thanksgiving so you all could share this treat with your families (my bad), but they are amazing any time of the year!
Ingredients
- 1½ Pounds Brussels Sprouts
- ¼ Cup Maple Syrup
- ¼ Cup Shallots, Finely minced
- 1 Tbsp Dijon Mustard
- 1 Tbsp Soy Sauce, Replace with coconut aminos or tamari if desired
- 1 Tbsp Cornstarch , Replace with arrowroot powder if desired
- 2 Cups Walnuts (or pecans), Chopped
Instructions
- Bring a saucepan of water to a boil. Cut the stems of the Brussels sprouts and discard, then cut the sprouts in half. Cook the sprouts in the boiling water for 2 minutes, then drain and rinse with cold water.
- In a nonstick saucepan, sauté the shallots in a small amount of water or vegetable broth for 2-3 minutes. Add the boiled sprouts and sauté for 4 more minutes.
- In a small bowl, whisk the maple syrup, soy sauce, Dijon mustard, and cornstarch together. Pour the mixture over the Brussels sprouts and cook for about 2 minutes, until the sauce thickens. Garnish with nuts as desired.
Notes
The first step of cooking the Brussels sprouts can be done in advance. That is what we did the day before Thanksgiving to cut down on some work the day of. You can also mix the sauce together ahead of time and keep it in the fridge overnight but we actually ran out of time Wednesday due to the arrival of family that day. But the sprouts came out AMAZING! We made a little extra sauce for some extra flavor. The only thing I'd do differently next time is quarter the sprouts instead of halve them, especially for the bigger sprouts.
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Apologies for not having a better photo of this amazing dish. It was too delicious to not dig into right away! This is an old photo that really doesn't do it justice.
I hope you all had a wonderful Thanksgiving!
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