Thanksgiving Thursday: Maple Glazed Brussels Sprouts with Walnuts

I’m weird, and I’ll be the first person to admit it, but I LOVE brussels sprouts.  (I love hominy, too, so there you go.)  When I ran across the original recipe for this, I just had to make it and once I’d made it, I stuck it right in the Thanksgiving repertoire.  I’ve converted die-hard brussels sprout haters with this recipe.

The original recipe called for freshly roasted chestnuts and while I can say the original recipe is very yummy, I can also say that shelling freshly roasted chestnuts is a humongous pain in the ass.  I really do love them…for a nut or two.  Three-quarters of a pound, though?  I don’t have that much patience.  I don’t think Mother Theresa had that much patience.  So I substituted walnuts and lemme tell ya – it’s still pretty damn nom-worthy.

Note: I thought perhaps the reason I had so much trouble shelling the chestnuts was because of my very Southern background – growing up in Texas, my only association with the nuts was in songs where they’re roasting over an open fire and Jack Frost is taking liberties with your olfactory appendage.  But then I discovered that my very New England-borne-and-raised sister-in-law, Tough Yankee Broad (who is an absolutely awesome cook), has forsaken roasting and shelling the little beasts for similar reasons, substituting them with walnuts or pecans, depending on the recipe.

My confidence has been restored.

Maple Glazed Brussels Sprouts with Walnuts

serves 6

1 pound brussles sprouts

1 cup unbroken walnut meats

1/2 cup maple syrup

2 tablespoons unsalted butter

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

Bring 2 quarts of water and 1 teaspoon of salt to a boil.

Trim the oustide leaves from the brussels sprouts and cut 1/4 inch-deep cross in the bottom of each.  Drop them in the boiling salted water and cook until they are barely fork tender, about 7 minutes.

Drain the sprouts and drop them into a large bowl of ice water to stop them cooking and cool.  Remove them from the water, dry, and cut in half.

Add the maple syrup to a 10″ saute pan and warm.  Add the brussels sprouts and bring to a boil.  Quickly add the walnuts and stir in the whole butter.  Saute for 2 – 3 minutes, allowing the syrup and butter to thicken and glaze the sprouts.

Season with salt and pepper and serve immediately.

14 thoughts on “Thanksgiving Thursday: Maple Glazed Brussels Sprouts with Walnuts”

  1. I too love brussels sprouts, but am the only person in this family that does, hence, I buy frozen ones and cook just a few at a time. They’re so yummy just with butter and fresh ground pepper sprinkled on top. Your recipe sounds delish-us. 🙂

    Dis last blog post..Fields Of Prozac

  2. Woooooooooo! I have been waiting for this recipe. These things are frickin’ awesome. I think I will expose my family this goodness at turkey day this year.

  3. I had an automatic gag reflex as soon as I hit your page, and (That’s how much I HATE brussels Sprouts.) I closed my eyes, swallowed, took a deep breath, opened my eyes and read the post. I’m actually going to try this recipe! It sounds freaking fantastic! You may have another convert on your hands:)

    Lindas last blog post..Thankful Thursday

  4. Awesome recipe. I love brussel sprouts too, and this recipe looks (as usual) awesome. But I’m starting to re-think the whole we-are-one-person thing, as I have no idea of what 1 ‘cup unbroken walnut meats’. How do you NOT break walnut meats when you crack the walnuts? I need more cook Kung Fu… 😀

    goodfathers last blog post..One year older

  5. GF – LOL. I think even Wal*Mart sells walnut halves – not sure about Brussels Sprouts though! But then again this recipe would work with chopped nuts if you are determined to harvest your own tree!

    Even if you don’t think you like Brussels Sprouts, you WILL like these. Just ask Melissa! num num!

  6. Oh and I’m a new brussel sprout convert. I used to hate them but came across another recipe that converted me. They were the only vegetable I didn’t like so now I guess I like them all. This recipe sounds great. Maybe if I can start to like brussel sprouts, you might start to like Country.

    Smart Mouth Broads last blog post..SAVING HIS SOUL

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