1 pound fresh brussels sprouts, stem cut off and halved (quartered if large)
1 tablespoon extra-virgin olive oil
2 tablespoons plus 1 teaspoon pure maple syrup, divided
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/4 teaspoon salt
3/4 cup frozen or fresh cranberries
4 tablespoons orange juice, divided
3/4 cup California walnuts
PREPARATION
Candied Walnuts
Preheat oven to 425°F. Place halved or quartered brussels sprouts on a rimmed baking sheet.
In a small bowl, combine olive oil, 1 teaspoon maple syrup, Dijon mustard, black pepper and salt. Pour mixture over brussels sprouts and stir to combine (you can use your hands or a spatula). Roast for 15 minutes or until golden brown and mostly tender.
Meanwhile, in a small saucepan, combine the cranberries, 2 tablespoons maple syrup and 2 tablespoons orange juice. Cook over moderately low heat, stirring, until the cranberries break down and begin to burst, about 10 minutes.
Pull the brussels sprouts out of the oven and add the cranberries and walnuts to the baking sheet, making sure to spread them out in an even layer around the brussels sprouts. Return to oven and roast for another 5-10 minutes, until brussels sprouts are slightly browned.
Remove from oven and sprinkle an additional 2 tablespoons orange juice over top. Toss to combine again if desired. Best served immediately.
