Happy Thanksgiving week! Is that a thing?
Whether it is or not, I’m getting this recipe out just in time. I know I’ll be making this for my family FOR SURE. There really isn’t a bad part about it. It combines my favorite nut, my favorite veggies, and my favorite dressing.
Why isn’t maple syrup more of an appreciated dressing for vegetables? It sounds strange, but it tastes amazing- especially with brussel sprouts. I have no idea what it is, but the sweetness of it combines perfectly with the bitterness of brussel sprouts. I did a recipe similar to this when I first started blogging (oh gosh, let’s not look back at that one), and it got great feed back. I’m bringing it back, but with a twist!
I LOOOOVVVVVVEEEEEEEEE roasted walnuts. Oh man, am I obsessed. The crunch is out of this world, and with the roasted brussel sprouts, ohhhhhhhh man. This recipe works perfectly for Thanksgiving because it provides a feeling of comfort when you bite into it. It’s the perfect side dish to go along with some potatoes and whatever else your heart desires. Hope you enjoy!
INRGEDIENTS (Serves four-five):
1 pound brussel sprouts, quartered
Six large carrots, split into four’s and then 1/2ed
1/4 cup walnuts
1 tbsp coconut oil, melted
1 tbsp maple syrup
Dash of cinnamon
1.) Pre-heat your oven to 450 F.
2.) In a large bowl, combine your brussel sprouts, carrots, oil, and maple syrup. Mix them together well. Spread the mixture out on a baking sheet, and put them in the oven.
3.) Using the remaining oil/maple syrup mixture (there will be some left over), toss the walnuts with some cinnamon. Set aside.
4.) Once the veggies are almost ready, remove from the oven and make room for the walnuts. Spread the walnuts out and cook for another two minutes.
5.) Once done, serve immediately. Enjoy!
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