This perfect side dish has been topped with candied walnuts and plump cranberries turning these Brussels Sprouts with Candied Walnuts into a very popular holiday item!
Growing up it was boiled frozen brussels sprouts during holiday meals. No disrespect to those who still love them cooked this way, my husband being one of them, but it was never my thing. Too plain, to simple for me.
It wasn’t until I moved to Calgary that I experienced them sauteed, fried, crispy and full of flavour. Now we both like brussels sprouts sauteed and loaded with flavour although husband still defers to the boiled and plain occasionally!
There are many ways to cook brussels sprouts. You can steam them or boil them as mentioned earlier. We like to roast them, BBQ in a grill pan or sautee in a pan on the stove.
Essentially these little cabbages can take on lots of flavour just like a coleslaw or slaw for tacos.
This was one of three recipes we created for a local magazine making it gluten-free, dairy free and sugar free.
The other two recipes shown below are roasted and fresh carrots with lentils and lemon roasted potatoes with a parsley pistou.
Recipes for the other two dishes we created for the magazine are below.
Other Sides Recipes
- Roasted and Fresh Carrots with Lentils
- Lemon Roasted Potatoes with a Parsley Pistou
- Green Apple & Cranberry Quinoa Salad
I grew up in British Columbia, my husband in Manitoba. We had the same traditional Thanksgiving dinners every year even though two Provinces apart!
Besides the classic mashed potatoes, stuffing, cranberry sauce and gravy, what are some of your favourite Thanksgiving sides?!
- 1 lb 2 cups Brussels Sprouts, trimmed and halved
- ½ cup dried cranberries
- ¼ cup orange juice
- 2 tbsp maple syrup
- ½ cup unbleached whole walnuts lightly rough chopped
- 2 tbsp canola oil
- 1 tbsp sesame oil
- 1/4 cup water
- Salt & pepper
- 1 tsp orange zest
- In a small pot over high heat mix together orange juice and cranberries. Bring to a boil, remove from heat. Set aside for about 15 minutes to plump. Strain and set aside reserving liquid.
- Over medium high heat add walnuts to a saucepan. Stir regularly for a couple minutes to ensure they do not burn. Turn off heat and add maple syrup – it will sizzle. Stir nuts to fully coat and pour onto parchment lined sheet while still hot. Let cool.
- In a large pan, heat oil over medium high heat. Add brussels sprouts cut side down, and cook for about 4 minutes then turn over. A nice brown should will occur on the cut side.
- Cook for another 1-2 minutes then turn the heat to medium-low. Pour in water, put on a lid and steam for an additional 1-2 minutes. Depending on how big your brussels sprouts are, this could take an extra minute or two.
- Remove lid, let water cook down for another minute and pour sprouts onto serving plate. Season with salt & pepper to taste.
- Drizzle on sesame oil and reserved orange juice. Garnish with cranberries, walnuts, and orange zest.