Maple Walnut Brussels Sprouts Recipe

Prepare Brussels sprouts

Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Halve sprouts lengthwise. If any are very large, quarter them so pieces are roughly uniform in size (about 1 - 1 1/2 inch pieces). Pat dry thoroughly with paper towels.

Toast and crush walnuts

Place walnuts in a dry skillet over medium heat and toast, shaking the pan, until fragrant and lightly browned, 3–4 minutes. Transfer to a plate to cool, then roughly crush with a rolling pin or chop coarsely. Reserve.

Crisp prosciutto

Stack prosciutto slices, then cut into 1/2-inch strips. In a cold skillet over medium heat, add the strips and cook, stirring occasionally, until crisp and slightly browned, about 4–6 minutes. Transfer to paper towels to drain and crisp further.

In a small saucepan over low heat, melt the butter. Once melted, whisk in the maple syrup, apple cider vinegar, Dijon mustard, crushed red pepper flakes, and 1/4 teaspoon salt. Keep the sauce warm on the lowest heat setting, stirring occasionally. Taste and adjust seasoning (add up to 1/4 tsp more salt if desired).

Heat a large skillet (preferably cast iron) over medium-high heat and add 2 tablespoons neutral oil. When oil is shimmering but not smoking, place the Brussels sprout halves cut-side down in a single layer. Do not overcrowd (work in batches if needed). Cook undisturbed until the cut side is deeply golden-brown and crisp, 3–4 minutes.

Flip the sprouts and add the remaining 1 tablespoon oil around the pan if it looks dry. Continue cooking, stirring occasionally, until the sprouts are tender when pierced with a knife and well browned all over, 3–5 more minutes. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper while finishing in the pan.

Remove the skillet from heat. Immediately pour the warm maple butter sauce over the hot Brussels sprouts and toss gently to coat all pieces. Squeeze the juice of half the lemon over the sprouts and toss again. Taste and adjust with more lemon if desired.

Transfer sprouts to a serving platter. Scatter the toasted crushed walnuts and crispy prosciutto over the top. Finish with a light sprinkle of freshly ground black pepper, the optional minced parsley, and extra lemon wedges on the side for squeezing.