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)
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!!