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Brussels Sprouts with Candied Walnuts

Course: dinner, gluten free, lunch, side
Author: Wanda Baker


  • 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.