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!
- 1½ Pounds Brussels Sprouts
- ¼ Cup Maple Syrup
- ¼ Cup Shallots, Finely minced
- 1 tablespoon Dijon Mustard
- 1 tablespoon Soy Sauce, Replace with coconut aminos or tamari if desired
- 1 tablespoon Cornstarch , Replace with arrowroot powder if desired
- 2 Cups Walnuts (or pecans), Chopped
- 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.
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!