Roasted Brussel Sprouts with Maple-Walnut Butter
- 2 lbs brussel sprouts, cleaned and halved
- 3 Tbsp vegetable oil
- 1/2 cup roughly chopped walnuts
- 4 Tbsp room temperature butter
- 2 Tbsp maple syrup
- Kosher salt and fresh cracked black pepper
In a small bowl, combine the butter, walnuts and maple syrup. Mix together thoroughly with a fork until the mixture is evenly distributed. Place the mixture aside in the fridge while preparing the rest of the dish.
Try to buy brussel sprouts that are about the same size; if you have some that are larger, cut them into quarters so that all the brussel sprout pieces are about the same size. This will ensure even cooking. In a large frying pan over high heat, add the oil. Let the oil get hot before adding the brussel sprouts. To test the heat, add one brussel sprout; you should hear sizzling instantly when you add it. If you don’t hear the sizzle, wait a few minutes and then try again. When the oil is hot, add the brussel sprouts. Let them sit, undisturbed for 30-40 seconds before beginning to stir them; this will give them a lovely golden crust on the pan side. Turn the brussel sprouts with a spatula every 60-90 seconds. Cook 8-10 minutes or until they are golden brown and tender all the way through.
When the brussel sprouts are cooked, reduce the heat to low and add the butter mixture. Stir the brussel sprouts in a constant circle until the butter is completely melted. Season with salt and pepper to taste and transfer to a serving dish. Serve immediately.