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Brussels Sprouts/Maple Walnut Vinegrette



4 Cups Brussels Sprouts
4 Tablespoons Sherry Vinegar
4 Tablespoons Maple Syrup {preferably homemade}
1 Tablespoon Dijon Mustard
1/2 Cup Walnut Oil
Pinch Nutmeg {freshly grated is far superior to anything else}
Lots of Salt & Pepper
1 Cup Chopped Walnuts


It is important to cut an X in the bottom of Brussels Sprouts whenever you prepare them; it helps the water to seep in for cooking {similar to cutting the bottom of fresh flowers daily so that they can “breathe in the water.” Steam Brussels Sprouts {do NOT overcook}. Toss with marinade.

When Ezra was about 10 years old the Thanksgiving table was beautifully set. The Feast was brought out; prayers were said and, our dear son observed: “Where are the Brussels Sprouts”?

Potatoes, Turnips, Peas, Corn, Butternut Squash, Green Beans, Homemade Cranberry Sauce, Canned Cranberry Sauce, Stuffing, Turkey, Corn Muffins and Buttermilk Biscuits loaded the table... but... he noticed.

We convinced him to begin the meal and, halfway through, the Brussels Sprouts were ready!