Maple Roasted Brussels Sprouts Print Email

3 TBS Olive Oil
1 lb. Brussels sprouts, halved lengthwise
2 oz. Butter
1 TBS brown sugar
3 TBS Maple Syrup
2 tsp. cider vinegar
1/2 c. toasted walnuts, coarsely chopped
1 TBS walnut or olive oil
Sea salt and pepper

Heat olive oil in a very large skillet; add the Brussels sprouts, salt and pepper. Cook over fairly high heat without stirring until they are browned, about 2 minutes. Add butter and sugar stirring occasionally until sugar is melted. Add the syrup and cook until the sprouts are just crisp tender, about 7 minutes. Stir in the vinegar. Add the walnuts and walnut oil, cook until hot. Remove sprouts and walnuts from pan with a slotted spoon, boil the cooking liquid over high heat until thickened, about 2 minutes. Pour over sprouts and serve. – source unknown