Mustard Maple Brussels Sprouts

Mustard Maple Brussels Sprouts will brighten your holiday table with the vibrant color and flavorful combination. Enjoy warm, at room temperature, or chilled.

Mustard Maple Brussels Sprouts

This is the last Thanksgiving recipe I plan to post. And in fact, this is the last post for a while. Our family is going to start showing up on Saturday, and I’m taking a little break to fully enjoy my time with them. It’s rare that Hubby and I get to spend holidays with both of our families since mine is from IL and his is from CT. Almost everyone is going to make it and we’re just going to soak up all the family-ness of the week. I’ll be back in December with some new recipes for you guys to check out.

I first made these Mustard Maple Brussels Sprouts last winter. You see, I have a love affair with pomegranates in the winter. I seriously cannot.get.enough of them. I love the color. I love the flavor. I love the texture. I just love everything about these little gems and put them in and on everything imaginable. Sometimes it works. Sometimes it doesn’t. But mostly it does work, which is a good thing.

Mustard Maple Brussels Sprouts

Brussels sprouts are one of my favorite vegetables and this dish is perfect for the holidays. It keeps in the fridge pretty well so you can make it up to a day in advance. Just leave the dressing off of it and toss it all together right before serving. I even like this dish cold or at room temperature. It does not have to be served warm to be enjoyed.

So if you’re looking for one more dish to add to your holiday menu, check this one out. Bonus points for adding something green to the table!

Print Save

Mustard Maple Brussels Sprouts

Mustard Maple Brussels Sprouts will brighten your holiday table with the vibrant color and flavorful combination. Enjoy warm, at room temperature, or chilled.

Yield: Serves 6-8

Ingredients:

For the Walnuts
1/2 cup walnuts
1/4 cup maple syrup
generous sprinkle of kosher salt and freshly ground pepper

For the Dressing
3 Tbsp balsamic vinegar
2 Tbsp grainy mustard
1 Tbsp maple syrup
kosher salt and freshly ground black pepper, to taste

For the Brussels Sprouts
1 1/2 lbs trimmed brussels sprouts (trim the bases and peel away the outer, darkest leaves)
1 Tbsp olive oil
Seeds from 1 pomegranate

Directions:

Place a piece of parchment paper on a plate. Place the walnuts and maple syrup in a nonstick skillet and season with salt and pepper. Bring to a gentle boil over medium-high heat and cook for 6-7 minutes. Spoon the walnuts onto the parchment in a single layer and allow to cool. When cool and crisp, break into small pieces.

Whisk together the dressing ingredients and set aside.

Using the slicing attachment on a food processor, slice the brussels sprouts (or, thinly slice by hand.)

Heat olive oil in a large skillet over medium heat. Saute the brussels sprouts, stirring occasionally, for 6-8 minutes, until browned in spots. Add dressing and toss to coat. Toss in candied walnuts and pomegranate seeds. Adjust seasonings to taste, and transfer to a serving bowl. Serve warm.

Recipe from Cara's Cravings

    Pin It

14 Responses to “Pecan Pie Brownies”

  1. #
    1
    Blog is the New black — December 3, 2012 at 8:17 am

    Looks tasty!

  2. #
    2
    Jessica Steele — December 3, 2012 at 11:35 am

    These look like heaven!!!

  3. #
    3
    Shannon G — December 3, 2012 at 12:22 pm

    way to kick pecan pie up a notch! fabulous 🙂

  4. #
    4
    Mal — December 3, 2012 at 1:18 pm

    These look absolutely amazing, I can never resist pecan pie

    Mal @ The Chic Geek

  5. #
    5
    Megan — December 3, 2012 at 8:55 pm

    I actually did make chocolate pecan pie for Thanksgiving… and quite a boozy one too! I think these pecan pie brownies would have gone over well. I’ll keep them in mind for next year!

    • beantownbaker — December 4th, 2012 @ 10:08 am

      Boozy definitely means better in my mind!

  6. #
    6
    Sarah C — December 4, 2012 at 9:01 pm

    These are in the oven now. I can’t wait to try them! Confession – I don’t think I can wait for them to cool overnight before I have a taste.

    • beantownbaker — December 30th, 2012 @ 11:30 am

      Hope you liked them!

  7. #
    7
    Kelsey — December 4, 2012 at 10:16 pm

    What a great recipe, Jen!

  8. #
    8
    Erin @ The Spiffy Cookie — December 24, 2012 at 5:06 pm

    Holy yum!

  9. #
    9
    Kelly Anne — December 28, 2012 at 8:05 pm

    Nice recipe. I love a simple brownie recipe which is easy for the kids 🙂
    I also like the below brownie recipe.
    http://www.wascene.com/food-drink/perfect-chocolate-brownie-recipe/
    Thanks for sharing,
    Kelly

  10. #
    10
    ashanti kimble — June 17, 2013 at 12:56 pm

    those hing look so good before i even try to cook them so awesome baby who ever invented those you are awesome so so good mmmmmmmm………..

  11. #
    11
    Janessa J — November 26, 2013 at 11:42 pm

    I found that baking the brownies for only 10 minutes before adding the rest was not long enough. The pecan pie topping fell right into the brownie batter and 55 minutes later,and what is left on the top is hard as a rock and the brownie still gooey and a little runny. I won’t be able to cut into squares but it still tastes good so I will chop it all together and we can eat with it a spoon and some ice cream.

    • beantownbaker — December 1st, 2013 @ 6:45 pm

      Bummer that they didn’t bake all the way through for you. Although underbaked brownies are one of my favorite desserts ever! Glad you still enjoyed them.

Leave a Comment