Wednesday, November 24, 2010

Walnut Maple Brussels Sprouts

These ain't your grandma's brussels sprouts. Tangy and sweet, you're going to love this updated classic.

2 lbs brussels sprouts
3 Tbsp olive oil
1/4 c walnuts
1/2 c maple walnut vinaigrette

Preheat your oven to 400.

While the oven is preheating, cut the stem ends off your sprouts, and cut the sprouts in half.

In a large bowl or on a baking sheet lined with foil, toss your sprouts with the olive oil. Add salt and pepper to taste. Roast them for about 40 minutes, stirring halfway through to make sure they cook evenly.

While the sprouts are in the oven, toast some walnuts. Place a skillet over medium heat and cook the walnuts until they're fragrant, about 30 seconds - 1 minute.

When the sprouts come out of the oven, throw 'em in a bowl and toss with the vinaigrette. Garnish with the toasted walnuts.

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