Convert veggie haters on Thanksgiving with this Brussels sprouts and maple syrup recipe
Brussels sprouts with caramelized onions and maple syrup
Serves: 10 / Preparation time: 12 minutes / Total time: 25 minutes
Ingredients
¾ cup coarsely chopped walnuts or pecans
¼ cup (½ stick) unsalted butter, melted
1 to 2 tablespoons maple syrup (adjust for desired sweetness)
1 teaspoon salt, divided
2 pounds Brussels sprouts, discolored leaves discarded, stems trimmed, quartered
1 bag (16 ounces) frozen pearl onions, slightly thawed
¼ teaspoon black pepper
1 tablespoon cider vinegar
Directions
Preheat the oven to 350 degrees. Place the nuts on a baking sheet and toast them about 10 minutes or until fragrant and a few shades darker.
Meanwhile, in a small bowl stir together 1 tablespoon of the butter, the maple syrup and ½ teaspoon salt. Add the maple glaze to the hot nuts and toss to coat.