The chopped walnuts are optional but I really enjoyed the the crunch as well as the flavor they added. You don’t need much just a little sprinkle will do. In her cookbook Chef AJ says, “Even people who say they don’t normally like Brussels sprouts will enjoy this dish”. It’s absolutely a company worthy dish. The recipe called for finely diced red pepper but all I had was a yellow one so I went with it
Maple Glazed Brussels Sprouts
- 1 1/2 pounds fresh Brussels Sprouts
- 1/4 cup finely minced shallot
- 1/4 cup real maple syrup
- 1 Tablespoon Dijon mustard
- 1 Tablespoon low sodium tamari sauce
- 1 Tablespoon arrowroot powder
- finely diced red bell pepper – optional
- chopped walnuts or pecans, (raw,candied or spiced) – optional
Cut stems from washed Brussels sprouts, then cut in half. Cook for 2 minutes in boiling water or I steamed mine for 2 minutes. Drain and rinse in cold water to stop the cooking process. (This step can be done well in advance if you want to prep them early for a dinner party)
Wisk together maple syrup, tamari, Dijon mustard and arrowroot, set aside.
In a heavy nonstick pan, saute shallots in a little vegetable broth or water for 2-3 minutes.
Add Brussels sprouts to the pan with shallots and saute for 4 minutes longer. Pour maple syrup mixture over Brussels sprouts and cook 2 more minutes or until sauce is thickened. Garnish with red bell pepper and nuts if desired.
Recipe reprinted with permission from Chef AJ’s cookbook Unprocessed.
Nutritional Information – not including optional nuts
Per Serving: 107 Calories, 0g Fat, o mg Chol, 183.8 mg Sodium, 234.7 mg Potassium, 23.7 g Carbs, 3.2 g Fiber, 3.3 g Protein, WWPP 3
This recipe is featured on Healthy Vegan Fridays.