Wednesday, November 26, 2008

Brussels Sprouts with maple butter and walnuts

Yum, the sample was great!!
This is an adaptation of a dish I have made in the past that originally used chestnuts.  I'm fresh out of chestnuts and not likely to pay the outrageous price to get some so I substituted lightly toasted walnuts for the roast chestnuts.  I'm assembling the entire dish tomorrow at my Mom and Dad's house but thought  should make sure it is OK before I serve it to the family.  Quality control is important.  It works with the walnuts.

Brussels sprouts with maple butter and walnuts

1/3 to 1/2 cup lightly toasted walnuts (I dry toasted them in a cast iron skillet)
4 tablespoons unsalted butter
2 or 3 tablespoons maple syrup
1 1/2 pounds Brussels sprouts, cooked until tender but not mushy (leave whole if small or cut into halves or quarters)
olive oil
1/2 large red onion, sliced thin
salt and pepper to taste

Cream butter with maple syrup, set aside
Lightly saute onions in olive oil until tender.
Mix sauteed onions into Brussels sprouts, season with salt and pepper to taste.  Allow to cool slightly then mix in maple butter and toasted walnuts. Serve immediately.

For traveling just over an hour tomorrow I've cooked the sprouts and onion, mixed the maple butter and toasted the walnuts.  When we arrive, I plan to  reheat the veggies and add the maple butter and nuts right before we serve.  Hope it turns out well.
I'm also making Pumpkin Praline Pie.  From the scent coming from the oven it promises to be remarkable!!!

Happy Thanksgiving to all.  Enjoy the fruits of your labors!!


  1. We love brussel sprouts so wink. Can't get maple syrup here though...hmmm....

    You sound very organised, so I'll doubt if it didn't all work out really well. Enjoy the day.

  2. wink?? I didn't say that, lol. I said so I think we'd enjoy this.


  3. Wow! You make Brussels sprouts sound almost tasty. Not sure I'll ever get over having lived near a major growing area... but when I do, I'm trying your recipe!

  4. Mon- thanks for the vote of confidence, things did work out well. I don't often make brussels sprouts because generally only my daughter and I eat them. But with going to my parents I had more mouths to feed. My father can't eat anything from the cabbage family, including broccoli due to a medication interaction so when my mother has the opportunity to eat them she is quite happy.

    SilverSunbeam- Thanks for stopping by. I know how living near overkill of something can spoil it for you but I encourage you to try again. This particular recipe has converted avowed brussels sprouts haters (at least the one with chestnuts). This is the first time I have tried it with walnuts and I almost like it better- the walnuts add a bit more texture to it.

  5. Oh this looks delicious! Thanks for sharing.


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