Maple Glazed Brussels Sprouts with Cranberries and Walnuts
Tired of the same old side dishes? These maple-glazed brussels sprouts are a game-changer! They're not just healthy, they're bursting with flavor and texture. The bitterness of the brussels sprouts is perfectly balanced by the sweetness of maple syrup, the tang of dijon mustard, and the delightful bursts of dried cranberries and crunchy walnuts. This recipe is so easy to make and is sure to become a staple in your kitchen.
Why You'll Love This Recipe
- Flavor Explosion: The combination of sweet, tangy, and nutty flavors makes this dish absolutely irresistible.
- Texture Delight: The crispy outer leaves and tender centers of the sprouts, along with the chewy cranberries and crunchy walnuts, offer a wonderful textural experience.
- Quick and Easy: Ready in just 25 minutes, this is a perfect side for busy weeknights.
- Versatile: Pairs well with almost any main course, from roasted chicken to hearty steaks.
Ingredients You'll Need
- 12 oz Brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- A handful of walnuts
- A handful of dried cranberries
- 1 teaspoon Dijon mustard
- 2 tablespoons maple syrup
How to Make Maple Glazed Brussels Sprouts
- Prep the Sprouts: Preheat your oven to 425°F (220°C). Cut the base off the Brussels sprouts, remove any outer leaves that look damaged and then cut in half vertically.
- Roast: Place the brussels sprouts cut-side down on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes, or until the sprouts are tender and the edges are crispy.
- Add Walnuts: Add the walnuts to the pan during the last 5 to 10 minutes of roasting to toast them lightly.
- Glaze: Remove the pan from the oven, drizzle the Dijon mustard and maple syrup over the sprouts, toss gently, then add the cranberries. Season with additional salt and pepper if needed. If you like things tangy, add a splash of balsamic vinegar.
- Serve: Serve immediately and enjoy the amazing mix of flavors and textures.
Serving Suggestions
These brussels sprouts are a versatile side that complements many dishes. Try them with:
- Roasted chicken or pork
- Steak or salmon
- Pasta dishes
- Thanksgiving or Christmas meals
- As part of a larger salad
Tips for the Best Brussels Sprouts
- Don't overcrowd the pan to ensure even roasting and crisping of the sprouts.
- Adjust the maple syrup to your preference, you can use other sweeteners.
- Add a pinch of red pepper flakes for a touch of heat.
- Experiment with other nuts, such as pecans or pumpkin seeds, if you have an allergy.
Frequently Asked Questions
Q: I'm allergic to nuts. What can I substitute? A: You could leave the nuts out completely or add pumpkin seeds. Keep an eye on them so they don't burn.
Q: Can I prep these ahead of time? A: Brussels sprouts are best fresh. However, you can cut the brussels sprouts in advance and whisk the sauce together so they are ready for a quick roast.
Q: Can I add bacon? A: Absolutely! Adding some diced bacon during the roasting process is a great addition.
Q: What herbs would go well with this? A: Thyme or rosemary would be delicious additions.
Q: Can I add cheese? A: Yes! Crumbled goat cheese or feta would be delightful.
Enjoy this recipe and let me know what you think!