2 pounds Brussels sprouts, trimmed and Xd across the base

4 tablespoons sherry vinegar (lovely tasting stuff)
4 tablespoons maple syrup (use Grade B, yes B, for the most intense flavor)
1 tablespoon Dijon mustard
6 tablespoons walnut oil (yes, you need walnut oil – do not substitute)
Freshly ground nutmeg
Salt & pepper to taste
1/2 cup toasted walnuts

Directions
Bring 2c water to a boil in a pot with a steamer (you can use a colander or strainer as long as the lid will fit securely). Add sprouts to the strainer, cover and cook for about 10 minutes (for small sprouts the size of a walnut) or 15-20 minutes (for large) or until a knife can be inserted easily into the center with just a little give. Note: there’s a fine line between under- and over-cooking Brussels sprouts. My husband is British, so he prefers overcooked ‘like Mum made’. Ahem. The more cooked they are, the easier it is for the vinaigrette to penetrate, so I err to the more-cooked version, but personally I like them ‘al dente’. Drain and return to hot pot.

Whisk vinaigrette ingredients together. Toss hot sprouts with a portion (start with a third) of the vinaigrette. You may not need it all and it makes a great salad dressing too. Transfer to a serving bowl and top with walnuts.

PREP AHEAD
NUTS Toast the nuts 1 – 2 days in advance
VINAIGRETTE Mix 1 – 2 days ahead, then re-whisk before using.
SPROUTS Wash, trim and X the sprouts day before or morning of (if done day before, I think I’d spritz and cover with a damp paper towel until ready to cook) 

LEFTOVER REPORT These reheat beautifully and so make for great Thanksgiving / Christmas leftovers.

Serves 10 – 16 (depending upon portions)