Recipe Background
You know it in your heart, whether it's Thanksgiving, Christmas, or just a regular day with family and friends: things are better when everyone is together. Better Together Brussels celebrate community and unity by bringing everyone around the table to feast on an appetizer that really can't be beaten! Crispy, leafy Brussels sprouts serve as the base for a creamy slice of brie cheese and a sweet, spicy, and crunchy candied walnut. A slight drizzle of hot honey and you'll feel the same warmth inside as you do when you're with the people who matter most. Better Together Brussels remind us that the joy of the holidays lies not with gifts but with good food and good people.
You know it in your heart, whether it's Thanksgiving, Christmas, or just a regular day with family and friends: things are better when everyone is together. Better Together Brussels celebrate community and unity by bringing everyone around the table to feast on an appetizer that really can't be beaten! Crispy, leafy Brussels sprouts serve as the base for a creamy slice of brie cheese and a sweet, spicy, and crunchy candied walnut. A slight drizzle of hot honey and you'll feel the same warmth inside as you do when you're with the people who matter most. Better Together Brussels remind us that the joy of the holidays lies not with gifts but with good food and good people.
Ingredients
For the candied walnuts:
- 1 1/2 cups California walnuts
- 2 tablespoons honey
- 1 tablespoon granulated sugar
- 1/2 teaspoon chili powder
- kosher salt to taste
For the Brussels sprouts:
- 1 pound medium Brussels sprouts trimmed and halved
- 2 tablespoons extra-virgin olive oil
- kosher salt to taste
- black pepper to taste
- 1/4 cup honey
- 1 teaspoon hot sauce of your choice
- 8 ounces brie cheese cut into small pieces
Directions
- Preheat the oven to 350 degrees F.
- Scatter the walnuts on a large baking sheet and bake until toasted, about 8-10 minutes.
- Grease a large plate with cooking spray.
- Transfer the walnuts to a large skillet over medium-high heat.
- Add 2 tablespoons of the honey, the sugar, and the chili powder and cook, stirring constantly, until the sugar coats the walnuts and turns golden, about 3 minutes.
- Transfer the walnuts to the prepared plate and spread them into a single layer.
- Season the walnuts immediately with the salt.
- Allow the walnuts to cool completely, stirring them occasionally to ensure they do not stick to the plate.
- Increase the oven temperature to 425 degrees F.
- On a large baking sheet, toss the Brussels sprouts with the oil and season with the salt and the pepper.
- Bake the sprouts until crispy, about 15-20 minutes.
- Let the sprouts cool slightly.
- In a small bowl, mix the remaining honey and the hot sauce. Set the sauce aside.
- On a serving platter, arrange the sprouts cut-side up.
- Top each sprout half with a piece of the brie, a candied walnut, and a drizzle of the hot honey sauce.
- Serve.
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