Maple-Glazed Brussels Sprouts with Roasted Nuts
Indulge in the delightful fusion of sweet and savory with our Maple-Glazed Brussels Sprouts with Roasted Nuts. This recipe transforms humble Brussels sprouts into a mouth-watering side dish that steals the spotlight. With their naturally sweet and nutty flavor complemented by a luscious maple syrup glaze, these Brussels sprouts are roasted to perfection, offering a crisp exterior and tender interior. The addition of roasted chestnuts or walnuts adds an irresistible crunch, making this dish not only delicious but also visually appealing. Perfect for holiday feasts or any gathering, this easy-to-follow recipe is sure to impress everyone at your table. Adapted from the talented Julie Taras of Little Giant in New York City, it embodies the essence of comfort food with a gourmet twist.
N/A
Servings
240
Calories
10
Ingredients
Ingredients
Canola oil
1/4 cup (none)
Baby Brussels sprouts
2 1/4 lbs (ends trimmed and halved lengthwise)
Salt
to taste (none)
Freshly ground black pepper
to taste (none)
Unsalted butter
1/2 cup (cut into tablespoons and softened)
Light brown sugar
2 tablespoons (none)
Grade A pure maple syrup
1/4 cup (none)
Cider vinegar
1 1/2 tablespoons (none)
Vacuum-packed roasted chestnuts
1 cup (or coarsely chopped walnuts)
Walnut oil
1 tablespoon (or grapeseed oil)
Instructions
1
Heat the canola oil in a large skillet over high heat until it begins to shimmer.
2
Carefully add the Brussels sprouts to the skillet and season generously with salt and freshly ground black pepper.
3
Allow the sprouts to cook undisturbed for about 2 minutes until they are beautifully browned.
4
Reduce the heat slightly and add the softened unsalted butter and light brown sugar to the skillet. Stir gently to combine.
5
Continue cooking while stirring occasionally until the sugar completely dissolves and coats the Brussels sprouts.
6
Pour in the maple syrup and stir, cooking for an additional 7 minutes or until the sprouts are just crispy-tender. Keep an eye out to avoid overcooking, as this can release an unpleasant sulfur smell.
7
Once the sprouts are cooked to perfection, stir in the cider vinegar to enhance the flavor.
8
Add the chopped roasted chestnuts or walnuts along with the walnut or grapeseed oil. Sauté for a minute or two until the nuts are heated through.
9
Transfer the Brussels sprouts and nuts to a serving bowl with a slotted spoon.
10
Increase the heat and allow the remaining cooking liquid to boil until it thickens slightly, about 3 minutes.
11
Drizzle the thickened pan sauce over the Brussel sprouts and nuts before serving warm. Enjoy!
Nutrition Information
15g
Fat
27g
Carbs
3g
Protein
3g
Fiber
5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the primary dish described in this recipe?
The dish is Maple-Glazed Brussels Sprouts with Roasted Nuts.
How many pounds of Brussels sprouts are needed?
The recipe calls for 2 1/4 lbs of baby Brussels sprouts.
How should the baby Brussels sprouts be prepared before cooking?
The ends should be trimmed and the sprouts should be halved lengthwise.
What type of oil is used to first sear the sprouts?
1/4 cup of canola oil is used for the initial searing.
How long should I cook the sprouts undisturbed to achieve browning?
They should be allowed to cook undisturbed for about 2 minutes.
What type of butter is recommended for this recipe?
The recipe specifies 1/2 cup of unsalted butter, softened and cut into tablespoons.
How much brown sugar is used in the glaze?
2 tablespoons of light brown sugar are used.
What specific grade of maple syrup is suggested?
Grade A pure maple syrup is recommended.
How long do the sprouts cook after adding the maple syrup?
They cook for an additional 7 minutes or until they are just crispy-tender.
How can I prevent the Brussels sprouts from releasing a sulfur smell?
Avoid overcooking the sprouts to prevent the release of an unpleasant sulfur smell.
What is the purpose of adding cider vinegar?
Cider vinegar is stirred in once the sprouts are cooked to enhance the overall flavor.
What nut options can be used in this recipe?
You can use either vacuum-packed roasted chestnuts or coarsely chopped walnuts.
What oils can be used when sautéing the nuts?
1 tablespoon of walnut oil or grapeseed oil can be used.
How do you finish the pan sauce before serving?
Increase the heat and boil the remaining cooking liquid for about 3 minutes until it thickens slightly.
Who is the original chef that inspired this recipe?
The recipe is adapted from Julie Taras of Little Giant in New York City.
How many calories are in a serving of this dish?
There are approximately 240 calories per serving.
What is the fat content of this recipe?
The fat content is 15g.
How many grams of carbohydrates are in this dish?
There are 27g of carbohydrates.
What is the protein content of these Brussels sprouts?
There are 3g of protein per serving.
How much fiber does this recipe provide?
This dish provides 3g of fiber.
How much sugar is in a serving?
There are 5g of sugar per serving.
Is this recipe considered vegetarian?
Yes, it is tagged as a vegetarian holiday recipe.
What kind of cooking vessel should be used?
A large skillet is required for this recipe.
What are the key flavor profiles of this dish?
It is a fusion of sweet and savory with a nutty finish.
What seasonings should be added during the searing process?
Salt and freshly ground black pepper should be added generously.
What temperature should the oil be before adding the sprouts?
The oil should be heated over high heat until it begins to shimmer.
Should the sauce be served on the side?
The thickened pan sauce should be drizzled over the sprouts and nuts before serving.
How many ingredients are in this recipe?
There are 10 distinct ingredients listed.
What is the recommended tool for removing sprouts from the skillet?
A slotted spoon should be used to transfer them to a serving bowl.
Is this dish suitable for holiday gatherings?
Yes, it is specifically noted as perfect for holiday feasts or any gathering.