This is how Heather’s mom prepares Brussel sprouts.  She probably uses a recipe, but this is how Heather has adapted it over the years.


1 lb Brussels sprouts (sliced in thirds)

2 leeks

1 tbsp olive oil

1 tbsp butter

1/4 cup water

3 tbsp balsamic vinegar

2 tbsp maple syrup

Salt and pepper to taste

1/4 cup walnuts, chopped


In large frypan, sauté Brussels sprouts and leeks in olive oil and butter, about 4 minutes.  Add the rest of the ingredients, except walnuts.  Cook until the sprouts are tender, about 10 minutes.  Toast walnuts 5 minutes in dry frypan, stirring frequetly, then toss over Brussels sprouts just before serving.