Brussels Sprouts with Candied Walnuts

Brussels Sprouts with Candied Walnuts

Fresh produce in the winter time was limited where we grew up. During the holidays my mom would buy frozen brussels sprouts to cook up with our turkey. Her cooking method of choice was to boil and serve as is. I found them lacking in flavour and tough to swallow so I avoided whenever possible. Brussels sprouts entered my life again in the mid 90’s while living in Vancouver. I was able to experience them sauteed, crispy and full of flavour, and I was hooked. Husband also grew up eating them boiled but with a little encouragement, my simple tastes man has learned to love them sauteed as much as I do.

Ingredients

  • 1 lb (2 cups) Brussels Sprouts, trimmed and halved
  • ½ cup dried cranberries
  • ¼ cup orange juice
  • 2 tbsp maple syrup
  • ½ cup unbleached walnuts
  • 2 tbsp olive oil
  • 1 tbsp sesame oil
  • water
Read the whole recipe on Bakersbeans