Brussels Sprouts With Candied Walnuts – a delicious recipe with brussels sprouts, cranberries, orange juice, maple syrup, walnuts unbleached, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a small pot add orange juice and bring to a boil. Add cranberries, and remove from heat. Set aside for about 15 minutes to plump. Strain and set liquid aside.
2
Heat a large frying pan and add walnuts. Stir regularly and cook for a couple minutes ensuring not to burn. Turn off heat and add maple syrup - it will sizzle. Stir nuts around to fully coat and pour onto parchment lined sheet and let cool for about 10 minutes. Once cooled break apart.
3
In a large pan, heat olive oil and sesame oil over medium-high heat. Add brussels sprouts, pinch of salt and pepper, and cook, stirring frequently until caramelized, about 10 minutes. Add 1/4 cup of water and cook for an additional 2-3 minutes. Remove from heat and pour onto serving plate. Season with salt & pepper as needed, garnish with cranberries and walnuts. Finish with a drizzle of the leftover orange juice.
222
kcal
Calories
21
g
Fat
9
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pound brussels sprouts trimmed and halved, 1/2 cup dried cranberries, 1/4 cup orange juice, 2 tablespoons maple syrup, and more.
Yes, Brussels Sprouts With Candied Walnuts falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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