sautéed brussel sprouts w/ cashews & maple syrup

i should preface this entry by first stating that my life was nearly cut short in the making of this dish.  #dramatic #maybe

who knew that a brussels sprout shortage on christmas eve, coupled with a bound and determined 80 year old women, would result in me being run over by a shopping cart and swatted away at the thought of sharing in what were clearly her own private supply of leafy green vegetables.

to my rescue? 
a handsome stock boy came with an unopened box of my very own beautiful sprouts.

this year my aunt & uncle hosted the big Christmas Day feast at their lovely home.
i was tasked with bringing a vegetable dish.  my choice.  anything i wanted.
this year i offered up brussels sprouts.

rich in  valuable nutrients, they're one of my go-to's, and go-to's often.  roasting them is my favoured method of preparation. they get charred and crispy and caramelized and delicious, and I love them.


roasted sprouts don't travel well, the get sweaty and mushy and lose their colour and appeal quickly.  sad news.
they also take awhile to roast and oven space is prime real estate on any holiday so that option was also off the table.

new approach. stove top method.
 shaved, sautéed, and sweetened with the irresistible king of kings, maple syrup.  this dish is ready in minutes, studded with creamy cashews and healthy at that.
healthy side dish = more dessert



Brussels Sprouts Saute w/ Cashews & Maple Syrup

2 1/2 lbs brussels sprouts, trimmed
2 shallots, diced fine
2 cloves garlic, minced
1/4 cup pure maple syrup
3 tablespoons olive oil
1 1/4 cup raw cashews
sea salt & pepper

halve brussels sprouts lengthwise and cut each halve into fine ribbons.
preheat large skillet over medium- high heat.
add olive oil and shallots, cook for 1 minute.  add in garlic and cook an additional 30 seconds.
add in sprouts and cook for 5 minutes or until tender, stirring often.
lastly add maple syrup and cashews and cook for 1 minute.
season to taste with salt & pepper.

Serves: 8-10


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