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maple glazed brussels sprouts
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Maple-Glazed Brussels Sprouts

Course Appetizer, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6
Author Rachel

Equipment

  • Stovetop

Ingredients

  • 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

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.