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!

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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

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8 Responses to “Fig and Port Cranberry Sauce”

  1. #
    1
    dinner — November 13, 2013 at 11:30 am

    Hi my loved one! I wish to say that this article is amazing, great written and come with approximately all important infos.
    I’d like to see extra posts like this .

  2. #
    2
    Karen - Cinnamon Freud — November 16, 2013 at 12:52 am

    This cranberry sauce sounds great! I love, love, love cranberry sauce (so much I make it all November and December as a side for dinner). Definitely may be giving this one a try soon

    • beantownbaker — November 24th, 2013 @ 5:42 pm

      Glad to hear I’m not the only one who eats cranberry sauce on days that aren’t holidays!

  3. #
    3
    Nutmeg Nanny — November 16, 2013 at 2:36 pm

    This cranberry sauce sounds so perfect 🙂 I love it!

  4. #
    4
    Teresa — November 21, 2013 at 11:45 pm

    This looks lovely! When you say to add everything except the sugar are you referring to the white sugar only? So the brown sugar would still go in with the port, balsamic, figs, herbs, etc.? Thanks!

    • beantownbaker — November 24th, 2013 @ 5:44 pm

      Sorry about the confusion. I updated the recipe. Yes, add the brown sugar, but not the white sugar.

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    5
    Cathy — December 4, 2013 at 10:37 am

    Hello, made this cranberry sauce and it was great. Loved the flavors in it. We also made traditional cranberry sauce (with OJ) so I do have both kinds leftover. Can’t wait to bake with both of them in some muffins. Thanks

    • beantownbaker — December 4th, 2013 @ 11:53 am

      Glad you enjoyed it. I have some leftover too. I think I’m going to make some bars out of the leftovers…

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