Crispy Brussels Sprouts Recipe
Balsamic, Maple Syrup, Candied Walnuts
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Ingredients
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Brussels Sprouts
Candied Walnuts
Balsamic Glaze
Method
Brussels Sprouts
- 1
Prepare the Brussels Sprouts
Preheat your oven to 425°F (220°C). Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut them in half lengthwise.
- 2
Season and Roast
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated. Spread them out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are crispy and golden brown, stirring halfway through.
Candied Walnuts
- 3
Prepare the Walnuts
In a medium saucepan over medium heat, combine the walnuts, maple syrup, brown sugar, and cinnamon. Stir frequently to prevent burning.
- 4
Candy the Walnuts
Cook the mixture for about 5-7 minutes until the walnuts are well coated and the mixture is bubbly and thickened. Remove from heat and spread the walnuts on a baking sheet lined with parchment paper to cool.
Balsamic Glaze
- 5
Make the Balsamic Glaze
In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for about 10-15 minutes, or until it has reduced by half and has a syrupy consistency. Remove from heat and let it cool slightly.
Assembly
- 6
Combine and Serve
Once the Brussels sprouts are roasted and the walnuts are cooled, combine them in a serving bowl. Drizzle the balsamic glaze over the top and toss gently to combine before serving.