Maple Star

I wanted to make a Maple Star block, and I’ve been looking for something fun to post on National Cashew Day. This recipe seemed to combine the two nicely. I love Brussels sprouts steamed with a bit of melted butter. But even if you don’t, I’ll bet you’ll like this:

Roasted Maple Cashew Brussels Sprouts

1 1/2 pounds Brussels sprouts
3/4 cup cashews
1 tablespoon olive oil
4 cloves garlic, chopped
2 tablespoons maple syrup
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 tablespoon fennel seed
1 teaspoon ground nutmeg
salt and pepper to taste

 Preheat oven to 400F. Wash and trim brussels sprouts. Coat baking pan with olive oil. Spread sprouts in pan, sprinkle with cashews and garlic. In a small bowl combine syrup, vinegar, sugar, nutmeg and fennel seed. Pour mixture over sprouts. Salt and pepper, then toss. Bake 30 minutes, tossing once or twice. Sprouts should be browned and just a bit crispy. Serve hot.