Brussels Sprouts with Maple and Walnut Vinaigrette

Updated October 12, 2017

This image courtesy of Joseph DeLeo

Combined with nuts and maple syrup this vegetable glistens and reminds us of family gatherings—all the good warm times.

Serves8 portions


OccasionCasual Dinner Party

Dietary ConsiderationEgg-free, Gluten-free, Lactose-free, Peanut Free, Soy Free

MoodFestive, Stressed, Tired

Taste and TextureNutty, Savory, Spiced, Sweet, Tangy


  • 4 cups Brussels sprouts
  • 4 tablespoons sherry vinegar
  • 4 tablespoons pure maple syrup
  • 1 tablespoon Dijon-style mustard
  • 1/2
    cup walnut oil
  • Pinch freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 cup coarsely chopped walnuts


  1. Cut an X in the bottom of each Brussels sprout. Steam until tender but still firm.

  2. Meanwhile, whisk the vinegar, maple syrup, and mustard together. Gradually whisk in the oil. Season with the nutmeg and salt and pepper to taste.

  3. Toss the hot Brussels sprouts with the walnuts and vinaigrette. Serve immediately.


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