Roasted brussels sprouts is a delicious gluten-free, eggs-free side dish of European origin made with canola oil, unsalted butter, maple syrup and walnuts.
Special diets: Vegetarian | gluten-free | eggs-free |
️Allergens: nuts | not vegan | soy | lactose |
⏱ 21 mins – easy
🍽 10 servings – 270 kcal per serving
|
Serving
141g |
Fat
21g |
Sat. fat
6g |
Sodium
145mg |
|
Carbs
18g |
Fibers
4g |
Sugars
10g |
Proteins
4g |
INGREDIENTS
- ¼ cup canola oil
- 2¼ lbs brussels sprouts
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup unsalted butter
- 2 tbsp brown sugar
- ¼ cup maple syrup
- 1½ tbsp cider vinegar
- 1 cup walnuts
- 1 tbsp walnut oil
TOOLS
- 1 knife
- 1 skillet
- 1 slotted spoon
- 1 serving bowl
- 1 wooden spoon
STEPS
Trim brussels sprouts and cut them in half, then chop walnuts.
Heat canola oil in a skillet. Stir in brussels sprouts, salt, and black pepper with a wooden spoon. Cook for 2 minutes, then add unsalted butter and brown sugar. Add maple syrup and cook for 7 minutes. Mix in walnuts, cider vinegar, and walnut oil.
Remove the cooked brussels sprouts with a slotted spoon from the skillet and place them on a serving bowl.
Cook the remaining sauce in the skillet for 3 minutes until it thickens.
Remove the skillet from the heat.
Pour the sauce over the roasted brussels sprouts in a serving bowl.
It’s ready to be served !
