Maple Glazed Brussels Sprouts With Toasted Walnuts

Roasted in olive oil and maple syrup, this healthy side dish will earn a thumbs-up (and requests for seconds!) from even the most finicky of Thanksgiving guests.
Maple Glazed Brussels Sprouts With Toasted Walnuts

Maple Glazed Brussels Sprouts With Toasted Walnuts

Roasted in olive oil and maple syrup, this healthy side dish will earn a thumbs-up (and requests for seconds!) from even the most finicky of Thanksgiving guests. You'll need 2-1/2 pounds Brussels sprouts, 1/4 cup walnuts coarsely chopped, 2 tablespoons extra-virgin olive oil, 3 tablespoons maple syrup, 2 tablespoons fresh thyme leaves minced, kosher salt and freshly ground black pepper.

Roasted in olive oil and maple syrup, this healthy side dish will earn a thumbs-up (and requests for seconds!) from even the most finicky of Thanksgiving guests. You'll need 2-1/2 pounds Brussels sprouts, 1/4 cup walnuts coarsely chopped, 2 tablespoons extra-virgin olive oil, 3 tablespoons maple syrup, 2 tablespoons fresh thyme leaves minced, kosher salt and freshly ground black pepper.

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Ingredients:

2-1/2 pounds Brussels sprouts, halved lengthwise
1/4 cup walnuts, coarsely chopped
2 tablespoons extra-virgin olive oil
3 tablespoons maple syrup
2 tablespoons fresh thyme leaves, minced
kosher salt and freshly ground black pepper

Directions:

Preheat oven to 400. In a large skillet, combine sprouts with 3/4 cup water. Bring to a simmer over medium heat, cover and cook for 5 minutes until sprouts are crisp-tender.

Meanwhile, spread walnuts onto a baking sheet, and toast in oven for 5 minutes until they begin to turn golden.

Remove cover from Brussels sprouts and increase heat to medium-high. Add olive oil, maple syrup and thyme and cook, stirring occasionally, until sprouts begin to caramelize. Season with salt and pepper, sprinkle with toasted walnuts and serve.

Serves 8

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