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’m not a huge mushroom fan, but the cranberry risotto sounds absolutely fantastic! Thanks for the idea, Katie :).
What a great recipe Katie!
I am in awe of your description of mushrooms. that recipe is awesome and so is the idea to cook them in butter and red wine! if non mushroom lovers are not converted after this post, there is no help for them!!
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I am a huge mushroom lover. This recipe sounds wonderful!
I am a HUGE fan of mushrooms, I put them in everything! This will probably be dinner tonight!
I’m definitely with you in the first camp, though I will tell you – I’ve converted the boyfriend into a semi-mushroom lover, so maybe there is a person who lies a bit in between after all! This looks heavenly.
I am definitely not a mushroom lover but this recipe looks amazing!
Katie can make these for me anytime! Great recipe and great guest post!
OMG this combines so many of my favorite things into one dish! I’ve already added it to next week’s menu. Thanks so much for introducing me to a fun new blog!
I’m on the verge of being a mushroom lover – when raw the texture creeps me out but I’ve discovered I love the flavor and like them when cooked. I would love to eat this dish!
It is bad that I thought the sneak peak picture looked like mashed potatoes? That can only mean the risotto must be extra creamy!
It is bad that I thought the sneak peak picture looked like mashed potatoes? I think that just means this risotto must be extra creamy!
Thanks Jen for including me in your Friday Faves and for saying such nice things about my writing! This dish was fun to make and was really good on a cold winter night. Thanks all for the comments! Even those from the mushroom haters 🙂
Aren’t portobello mushrooms the best? So many different things you can do with them!
What more Can I say, a combination of my favorite ingredients… Mushroom and risotto! It’s nice to see a lot of mushroom recipe’s this past few days.
What a creative recipe, I love it! Definitely the perfect way to kick off your cool Friday Favs feature 🙂