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.
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.
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!
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I guess they would be hard to bite into, but if you made them thinner you wouldn’t have such a beautiful swirl of blueberry in there. They look fabulous.
Those look amazing! Totally on my list!
These look delicious. I love lemon and blueberries.
Mimi
These look great! Maybe a little thinner would be better but either way they must have tasted fantastic!
Yum, I think your idea of a cheesecake ice cream brillant. I agree those swirls are gorgeous!
~ingrid
mmmmm i’d love to have a batch of those sitting in front of me right now!
These are too pretty to eat! I love the blueberry/lemon combo.
These look outstanding! I love the swirls and the combo of lemon and blueberry is always a winner!
Looks delicious! Gorgeous photos.
Those look great! What a beautiful photo!
very nice! look just exactly like the ones in the magazine!
eliza
http://fooddiary.blogsome.com
These are amazing! I didn’t know they were dairy free… We just found our little nephew is allergic to dairy, I’ll have to make these for him.
Just as gorgeous as they were on the cover of Gourmet. Saw these on tastespotting and knew I recognized them! Yum!
Just as gorgeous as they were on the cover of Gourmet. Saw these on tastespotting and knew I recognized them! Yum!
This looks ……… WOW!!!!
What a great idea! One of the best looking desserts I’ve seen in a long time – irresistable!