Recipe By Anonymous
Rating
Published Jun 8th
Prep - Cook - Additional - Ready In -
Servings 4 servings Calories 235.6

Try it. You’ll like it … These cabbage cousins, full of vitamin C, are now at the peak of their season.

Recipe Ingredients

  • 1 pound Brussels sprouts, trimmed and cut in half
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • ½ cup cashew pieces, toasted in a 350-degree oven until golden
  • Salt and pepper, to taste

Cooking Directions

  1. 1 In a medium saucepan, cook Brussels sprouts in 2/3 cup boiling water until crisp-tender, about 8 minutes. Drain.
  2. 2 In a medium bowl, combine oil, syrup, vinegar, mustard. Add Brussels sprouts, cashews, salt, pepper; toss.

Nutrition Facts

  • Calories 235.6
  • Carbohydrate 23.6 g
  • Fat 15.3 g
  • Fiber 3.5 g
  • Protein 5.5 g
  • Saturated Fat 2.6 g
  • Sodium 60.6 mg
  • Sugar 12.4 g

Chef's Notes

Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Reviews

  1. Great brussels sprouts recipe. I took one reviewer's suggestion and cooked the sprouts in the pan first with some olive oil and then added rest of the ingredients and some water so the sprouts wouldn't burn. I added chopped almonds instead of cashews. It tasted great! Served with baked sweet potato on the side.
  2. Brussel Sprouts are in season...perfect time to try this! My hubby and I just recently have started eating them (and we are over 50!) and we tried another carmelized recipe from here and we are now hooked! So so good! These are a great variation of the other one. I changed it up regarding how - Read more ...
  3. It's pretty good. A bit too sweet for my taste but would likely appeal to those who don't like sprouts. But why you feedin' sprouts to them if they don't like em?
  4. Awful. I followed this recipe exactly as written and I just didn't like the flavors. The combination of balsamic and maple syrup didn't combine well on the sprouts. I will not be making this recipe again.
  5. If you don't care for brussels sprouts then take a pass on this. If you happen to really enjoy them then give this zingy recipe a try! I went a little heavy on the vinegar - we are vinegar freaks! Per usual I omitted nuts. Delish!
  6. As a brussel sprout lover I had a hard time eating these. The maple syrup flavor overpowered the rest of the ingredients.
  7. This was not what I exptected. I love balamic but not on brussel sprouts. I used frozen sprouts and almonds. I couldnt make myself eat it. I felt it had a funky taste to it...if you like funky....make these.
  8. My husband and I loved this recipe even though we both do not care for brussel sprouts. This recipe gets rid of most of the funky taste of the brussels sprouts. My kids ate them too (2 and 4 years old) but had to coaxed to eat them. This is an excellent recipe for those - Read more ...
  9. This was really a great recipe for Brussels sprouts. It's a great change from butter. I did not have cashews, so I made it without the nuts. I used frozen sprouts and steamed them for nine minutes. I then cut them in half before adding to the sauce. I love the balsamic in these. I - Read more ...

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