Sofrito Brussels Sprouts with Candied Sazón Walnuts
Crispy, savory, and sweet. Everything in this dish comes together for this perfectly balanced side full of pure Latin flavor.
By Chef Yadira Garcia | @happyhealthylatina
From Friendsgiving to Noche Buena, this sweet and savory side dish will be sure to impress!
These crisp Sofrito-roasted Brussels sprouts pair perfectly with sweet and savory Sazón Candied Walnuts and dried cranberries. It's a mashup of Latin and seasonal flavor will have everyone coming back for seconds. Plus, you can easily make it vegan by opting for plant-based butter.
Sofrito Brussels Sprouts with Candied Sazón Walnuts
Chef Yadira Garcia, @happyhealthylatina
3-4
10 minutes
45 minutes
Holiday
Ingredients
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4 tbsp organic grass fed butter (sub for plant based butter if non-dairy or vegan)
3 tbsp maple sugar
2 tsp Loisa Salt-Free Sazon
1 tsp Loisa Sal Marina
1 tsp vanilla extract
1 cup walnut pieces
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3 cups Brussels sprouts, trimmed + quartered
2 tbsp olive oil
4 tbsp Loisa Sofrito
1 tbsp Loisa Organic Smoked Paprika
1 tbsp Loisa Salt-Free Adobo
1 cup dried organic cranberries
Directions
Add butter to a saucepan over a low-medium flame in a medium sized saucepan or skillet and allow to melt. Then, add vanilla extract, maple sugar, Sazón + sea salt. Stir to combine until the sugar is completely dissolved.
Add walnuts and toss to coat them completely in the mixture. On your counter, lay out a piece of parchment paper or silicone mat.Working quickly before the nuts cool, spread them over the parchment paper using a spatula, avoiding any clumps.Set aside.
Preheat the oven to 400°F. Toss quartered Brussels Sprouts with olive oil, Adobo, Sofrito, and paprika. Roast for 35-40 minutes, stirring once midway through. You are looking for charred bits throughout.
Combine candied walnuts, Brussels sprouts, and cranberries in a bowl. Serve warm.
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Sofrito Brussels Sprouts with Candied Sazón Walnuts
Chef Yadira Garcia, @happyhealthylatina
3-4
10 minutes
45 minutes
Holiday
Ingredients
blank
4 tbsp organic grass fed butter (sub for plant based butter if non-dairy or vegan)
3 tbsp maple sugar
2 tsp Loisa Salt-Free Sazon
1 tsp Loisa Sal Marina
1 tsp vanilla extract
1 cup walnut pieces
blank
3 cups Brussels sprouts, trimmed + quartered
2 tbsp olive oil
4 tbsp Loisa Sofrito
1 tbsp Loisa Organic Smoked Paprika
1 tbsp Loisa Salt-Free Adobo
1 cup dried organic cranberries
Directions
Add butter to a saucepan over a low-medium flame in a medium sized saucepan or skillet and allow to melt. Then, add vanilla extract, maple sugar, Sazón + sea salt. Stir to combine until the sugar is completely dissolved.
Add walnuts and toss to coat them completely in the mixture. On your counter, lay out a piece of parchment paper or silicone mat.Working quickly before the nuts cool, spread them over the parchment paper using a spatula, avoiding any clumps.Set aside.
Preheat the oven to 400°F. Toss quartered Brussels Sprouts with olive oil, Adobo, Sofrito, and paprika. Roast for 35-40 minutes, stirring once midway through. You are looking for charred bits throughout.
Combine candied walnuts, Brussels sprouts, and cranberries in a bowl. Serve warm.
