Maple-Cayenne Brussels Sprouts with Candied Walnuts

If you’re on the edge of liking brussels sprouts, these puppies will push you over into the happily liking camp. I love the toasty, nutty taste of roasted vegetables. Adding in some salty, sweet, and spicy to take them over the top is oh so right. To make this simple but flavorful side dish, preheat your oven to 400°F. Slice a bunch of brussels sprouts in half, toss them with olive oil, and season them with salt and pepper. Roast the sprouts for about 20 minutes until they are tender and brown in spots. 

While your sprouts roast, mix together 1/8 teaspoon of cayenne pepper and 1 tablespoon of maple syrup. 

When the sprouts come out of the oven, drizzle them with the maple and cayenne mixtures. Sprinkle on some candied walnuts, and toss everything around. Put the sprouts back in the oven for a minute or two so the nuts can warm through. Serve up and enjoy! Make sure you get a sprout and a walnut in the same bite… ohhh so toasty good.

This recipe was adapted from Martha Stewart’s Everyday Food, Oct. 2011.

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Maple-Cayenne Brussels Sprouts with Candied Walnuts — 2 Comments

  1. I have been procrastinating cooking up the brussel sprouts I bought last week, thank you so much for reading my mind and giving me an amazing idea for dinner tonight! I <3 wittyinthecity!

  2. Pingback: Be the Thanksgiving Host with the Most | Witty in the City

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