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Maple-Dijon Sprout Medley Recipe

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Maple-Dijon Sprout Medley Recipe
Maple-Dijon Sprout Medley Recipe photo by Taste of Home
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Maple-Dijon Sprout Medley Recipe

Be the first to add a review
Publisher Photo
Sweet maple syrup pairs perfectly with Dijon mustard in this party-perfect veggie dish. —Taste of Home Test Kitchen
Recommended: 22 Brussels Sprouts Recipes That Will Turn You into a Forever-Fan
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 25 min.
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VERIFIED BY Taste of Home Test Kitchen
Quick
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1-1/2 pounds fresh brussels sprouts, halved
  • 2 cups frozen pearl onions
  • 1 cup fresh baby carrots, halved lengthwise
  • 1/4 cup butter, cubed
  • 1/3 cup maple syrup
  • 4 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup walnut halves, toasted

Directions

Place the brussels sprouts, onions and carrots in a steamer basket; place in Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. Transfer to a large bowl.
In a microwave, melt butter and syrup; stir until smooth. Stir in the mustard, thyme, salt and pepper. Pour over vegetables and toss to coat. Sprinkle with walnuts. Yield: 9 servings.
Originally published as Maple-Dijon Sprout Medley in Simple & Delicious October/November 2011, p52

Nutritional Facts

3/4 cup: 216 calories, 13g fat (4g saturated fat), 13mg cholesterol, 195mg sodium, 24g carbohydrate (11g sugars, 4g fiber), 5g protein.

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  • 1-1/2 pounds fresh brussels sprouts, halved
  • 2 cups frozen pearl onions
  • 1 cup fresh baby carrots, halved lengthwise
  • 1/4 cup butter, cubed
  • 1/3 cup maple syrup
  • 4 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup walnut halves, toasted
  1. Place the brussels sprouts, onions and carrots in a steamer basket; place in Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. Transfer to a large bowl.
  2. In a microwave, melt butter and syrup; stir until smooth. Stir in the mustard, thyme, salt and pepper. Pour over vegetables and toss to coat. Sprinkle with walnuts. Yield: 9 servings.
Originally published as Maple-Dijon Sprout Medley in Simple & Delicious October/November 2011, p52

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