I can relate to you if you have decided you don't like them and are hesitant to try them in any recipe, even a recipe as promising as this. A while back, I use to add cilantro to my "dislike list", I finally bought the stuff and prepared something myself using it, and realized it made the dish. Now, I wouldn't go as far as exchanging my salad greens for it or nothing, but I am proud to say it is removed from my "dislike list" and now gets a fair trial when it comes to cooking!-- Brussel sprouts was never on my list, but it wasn't something I was ever thrilled about either...until now! This side dish takes you on a little flavor journey with toasted walnuts, tart cranberries, sweet coconut, a little spice, and a hint of maple! I promise you, this recipe is worth the try, just try it, you will be pleasantly surprised!
Caramelized Brussel Sprouts
Adapted by The Diva Dish
1-1/2 C chopped walnuts
1 tbsp pure maple syrup
20 medium brussel sprouts, trimmed & sliced
1 tsp coconut oil
1 large shallot, diced
4 cloves garlic, minced (or about 2 tsp)
3 tbsp pure maple syrup
salt and fresh pepper, to taste
1/3 C Craisins/dried cranberries
1-1/2 tbsp sweetened coconut
Preheat broiler to low. Line a baking sheet with parchment paper. In a small bowl, toss chopped walnuts with 1 tbsp maple syrup. Spread mixture over baking sheet, and broil for about 3 min or until fragrant. Remove from oven, set aside.
In a medium saucepan, over medium heat, heat coconut oil with shallots. Saute shallots until translucent, add garlic, stir frequently so garlic won't burn. Add brussel sprouts, remaining 3 tbsp syrup, and seasonings. Cook about 5 minutes, stirring frequently. Add coconut and cranberries. Fold walnuts in, heat about 2 minutes more or until heated through.