This recipe is adapted from one of my favorite cookbooks; The Silver Palate Good Times Cookbook. I don’t think I’ve ever cooked anything that wasn’t delicious from this cookbook. The Brussels sprouts with Maple Vinaigrette is delicious and deserves a place at your next holiday gathering.
This week we had a large basket of fresh vegetables from our CSA. The basket included a beautiful stem of Brussels sprouts. We already had our plans for Thanksgiving but I decided to try this recipe anyways. I’m just sorry I didn’t try it sooner. You can be sure that we’ll be making this again, and you’ll probably find it on our Christmas table.
Brussels Sprouts with Maple and Walnut Vinaigrette
4 cups Brussels sprouts
4 Tbsp. red wine vinegar
4 Tbsp. pure maple syrup
1 Tbsp. Dijon style mustard
½ cup oil ( I used avocado oil)
Pinch of freshly grated nutmeg
Salt and pepper to taste
1 cup coarsely chopped walnuts
Cut an X in the bottom of each Brussels sprout. Steam the Brussels sprouts until tender, but still firm.
Meanwhile, whisk the vinegar, maple syrup, and mustard together. Gradually which in the oil. Season with the nutmeg and salt and pepper to taste.
When the Brussels sprouts are tender, but still firm, toss them with the walnuts and vinaigrette. Depending on your taste you may not use up all of the vinaigrette. Serve immediately while the Brussels sprouts are still warm. Makes about 8 servings.
This recipe could easily be doubled if you are planning on having a lot of company. I apologize for not sharing this recipe in time for you to enjoy on your Thanksgiving table. It’s a winner!
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