Maple Glazed Brussels Sprouts Walnuts

Maple Glazed Brussels Sprouts with Walnuts is my favorite way to make this often-overlooked vegetable shine on any table. Golden sprouts with just the right amount of caramelization get tossed in a sweet-savory glaze and finished with toasted walnuts for crunch. This dish comes together quickly with simple ingredients but tastes fancy enough for a celebration or weekday dinner.

The first time I made this was for Thanksgiving dinner a few years ago and even my Brussels sprouts skeptics came back for seconds. Now the sweet nutty combo is requested for every potluck I attend.

Ingredients

• Brussels sprouts: about five hundred grams selects firm sprouts with bright green leaves free of blemishes smaller ones tend to caramelize better
• Pure maple syrup: gives the dish a natural sweetness look for real syrup not imitation
• Olive oil: coats the sprouts for crisp roasting I like extra virgin for a rich flavor
• Balsamic vinegar: balances the sweetness with a subtle acidity choose one aged for more depth
• Sea salt: draws out the natural vegetable flavors opt for fine sea salt so it dissolves evenly
• Freshly ground black pepper: adds a gentle kick freshly cracked brings out nuanced spice
• Walnut halves: provide earthy crunch buy fresh walnuts and chop just before using for best flavor
• Fresh parsley: brightens and adds freshness use flat leaf for a milder finish

Instructions

Preheat the Oven:

Set your oven to two hundred twenty degrees Celsius or four hundred twenty five degrees Fahrenheit and let it fully preheat. Line a baking sheet with parchment paper for easy clean up and to prevent sticking.

Make the Maple Glaze:

In a large mixing bowl whisk maple syrup olive oil balsamic vinegar sea salt and black pepper together until the mixture is completely combined and emulsified. The glaze should look glossy and slightly thickened.

Coat the Brussels Sprouts:

Put the trimmed and halved Brussels sprouts into your bowl. Toss well with the glaze making sure each sprout gets coated. I like to spend a few minutes stirring so every surface gets flavor.

Arrange and Start Roasting:

Spread the glazed Brussels sprouts out cut side down in a single layer on the prepared baking sheet. This placement ensures good browning and crisp edges. Roast in the preheated oven for fifteen minutes.

Add Walnuts and Continue Roasting:

Pull the tray out after fifteen minutes and sprinkle your chopped walnuts evenly over the sprouts. Gently toss everything to mix the nuts in with the partially roasted vegetables then return the tray to the oven.

Roast to Finish:

Roast everything for another eight to ten minutes watching for golden sprouts and toasted walnuts. The edges should be slightly crispy and the glaze will caramelize lightly.

Garnish and Serve:

Transfer your roasted sprouts and walnuts to a serving bowl. Sprinkle with fresh parsley if using for color and brightness. Serve warm while the glaze is at its stickiest and the nuts are extra crunchy.

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Brussels sprouts became my favorite vegetable once I discovered how caramelizing them in maple glaze changes everything. The toasted walnuts remind me of holiday dinners at my grandma’s house where crunchy nuts always made simple veggies special.

Ingredient Swaps

Pecans work just as well as walnuts so you can use what is on hand. Try honey in place of maple syrup for a local spin and a slightly different sweetness. Canola oil substitutes for olive oil in a pinch but the flavor will be milder.

Serving Suggestions

These sprouts compliment roasted or grilled meats beautifully especially chicken turkey or pork. Toss dinner leftovers into a grain salad with cooked quinoa or farro for a quick lunch. A squeeze of fresh lemon right before serving brings everything into balance.

Cultural Spotlight

Maple glazed vegetables are a hallmark of North American fall and winter cooking when fresh brussels sprouts and walnuts are both in season. Sweet and savory glazes have roots in classic American harvest tables and are now popular at modern holiday feasts.

Storage Tips

Store leftovers in a sealed container in the fridge for up to three days. Reheat gently in the oven at low heat to preserve texture. If you want to keep them crunchy avoid the microwave which can make sprouts mushy.

Seasonal Adaptations

Swap maple syrup for apple cider reduction in autumn for a local twist. Use hazelnuts in winter if walnuts are unavailable. Add a pinch of chili flakes for warmth in colder months.

Save

This dish disappears fast at holidays and makes Brussels sprouts the favorite at my table. You can prep it ahead and finish with a sprinkle of parsley for the perfect crunchy sweet side.

Common Recipe Questions

→ Can I use frozen Brussels sprouts?

Fresh Brussels sprouts yield best texture and flavor, but frozen can be used if thawed and dried well before roasting.

→ How do I avoid soggy Brussels sprouts?

Roast cut-side down in a single layer and use high heat to ensure a crisp exterior; avoid overcrowding the pan.

→ What can I substitute for walnuts?

Pecans or slivered almonds work well and offer a similar crunch and nutty flavor profile.

→ Is this dish suitable for gluten-free diets?

Yes, all listed ingredients are naturally gluten-free, making it ideal for those with dietary restrictions.

→ Can I make this in advance?

Prepare and roast ahead, but for best texture, reheat in the oven to revive crispness before serving.

→ What pairs well with this dish?

Serve alongside roasted meats, quinoa salads, or grain bowls for a balanced meal.