Walnut Brussels Sprouts

Now that I have covered the main dish of my Thanksgiving meal with the Homemade Tofurkey, Quinoa Sage Stuffing, and the Sage Gravy, it is time to continue on to the side dishes.

This recipe was adapted from Parade Magazine.  I made a few changes to the original recipe and doubled it.  Here’s how I made my Walnut Brussels Sprouts:


  • 3 tbsp maple syrup or agave
  • 4 tbsp red wine vinegar
  • 1.5 tbsp olive oil (plus additional olive oil for frying)
  • 1 pound brussels sprouts
  • 2 tbsp capers
  • salt and pepper, to taste
  • 1/2 cup walnut pieces
  1. In a large bowl, combine maple syrup (or agave), olive oil, and red wine vinegar.  Set aside.
  2. Preheat a large skillet with a little olive oil.  Add Brussels sprouts and fry until edges begin to curl and brown, about 6-7 minutes.
  3. Carefully add capers, they may splatter in the pan, and fry for 1 minute.
  4. Transfer cooked Brussels sprouts into the large bowl with the mixture prepared in the first step.  If desired, season with salt and pepper.
  5. Mix everything together with a wooden spoon so the Brussels sprouts are evenly coated with the mixture.
  6. Right before serving, toss in the walnut pieces.

These were really tasty and so easy to make that I’m definitely going to make these again as a side dish for dinner anytime.

My other Thanksgiving 2012 dishes:

I’m roughly estimating that this recipe yields about 6 servings.
1 serving is approximately 123 calories and 4.5g protein.


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