Thanksgiving Brussels Sprouts That Wow
A crispy roasted Brussels sprout is easily top 10 on my favorite foods list, and in fact, roasted vegetables are a cornerstone in my meal prep. That said, I’ve had a revelation that I wouldn’t hesitate to call life changing. Sauteed Brussels sprouts are, in fact, superior to their roasted counterparts — especially on Thanksgiving when oven space is at a premium!
Sauteed Brussels sprouts are faster, easier and even more delicious than roasted. My goal in life has always been to make dinner fast, easy and healthy. That’s the whole mission behind The Fresh 20, so I knew I had to share the best Brussels sprouts recipe with all of you.
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How to Make Brussels Sprouts
We all remember those boiled Brussels sprouts from childhood. No wonder they fell out of favor. But if you know how to make Brussels sprouts the right way using this candied Brussels sprouts recipe, they’ll quickly become one of your favorite vegetable side dishes.
Start by giving them a good washing. Trim the woody end and remove any yellow or damaged outer leaves, then cut lengthwise.
Add them to a heavy bottomed pan and cover with a water and maple syrup mixture. Cook them on medium high heat for about 5 minutes, stirring every minute or so and more as the liquid starts to reduce. Add walnuts to the pan and continue cooking until all liquid is gone. Sprinkle with cayenne, salt, pepper and enjoy your Thanksgiving candied Brussels sprouts!
Brussels Sprouts Nutrition
Now that I’ve shared how to make Brussels sprouts, I want to take a deeper dive into Brussels sprouts nutrition. This much maligned vegetable is an excellent source of Vitamin C – one serving provides half your daily requirement (that’s more than oranges). They’re also high in Vitamin K (good for your bones!) and fiber.
Sauteed Brussels Sprouts with Maple Glaze and Walnuts Recipe
I hope your Thanksgiving table nourishes your loved ones.
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Sweet, crispy and crave-worthy brussels sprout side dish
- 2 pounds Brussels sprouts, cut in half (40–50 pieces or 1 full stalk)
- 1/3 cup maple syrup
- 1/2 cup water
- 1/3 cup pecans, finely chopped
- 1/4 teaspoon cayenne
- ¼ teaspoon kosher salt
- dash of black pepper
- Wash Brussels sprouts, trim and remove any damaged outer layers.
- Whisk together syrup and water then add to Brussels sprouts and stir to coat.
- Arrange in a preheated fry pan over medium-high heat.
- Cook, stirring every minute or so, until liquid is almost gone, about five minutes.
- Toss in pecans.
- When there is not more liquid, remove from heat, sprinkle with cayenne, salt and pepper.
- Cover and set aside until serving. Well, eat one first and then set aside.
I love the idea of trying something new each week. #52NewFoods Challenge has done so much of the work for me in setting out a simple guideline to follow with great suggestions. You know, I love a good plan!
For more about Jennifer’s new book and ways to start the challenge, visit 52 New Foods
And for anyone ready for a cooking adventure, her book is available