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
- In a large bowl, combine maple syrup (or agave), olive oil, and red wine vinegar. Set aside.
- 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.
- Carefully add capers, they may splatter in the pan, and fry for 1 minute.
- Transfer cooked Brussels sprouts into the large bowl with the mixture prepared in the first step. If desired, season with salt and pepper.
- Mix everything together with a wooden spoon so the Brussels sprouts are evenly coated with the mixture.
- 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:
- Homemade Tofurkey
- Quinoa Sage Stuffing
- Sage Gravy
- Walnut Brussels Sprouts
- Sweet Potato Casserole
- Chocolate Pie with Graham Cracker Crust
I’m roughly estimating that this recipe yields about 6 servings.
1 serving is approximately 123 calories and 4.5g protein.