Brussel Sprouts with Cinnamon-Sage Persimmon Sauce & Candied Walnuts

Persimmons are such a wonderful and uniquely flavorful fruit that a lot of people seem to overlook. They grow on trees here in Indiana and are a fantastic fruit to transform into a paste. This paste can be canned or frozen to create recipes all winter long and into the spring; like cookies, bread-pudding, jelly, and sweet-savory dishes like these brussel sprouts- yum!

 

Ingredients 

2 lbs Silverthorn brussel sprouts

1 can coconut milk, full fat

1/2 cup persimmon paste

1/4 cup grassfed butter

2 Tbsp cinnamon

1 Tbsp sage

1 handful english walnuts, candied (recipe below)

himalayan salt

 

Directions

On medium heat, melt grassfed butter into a large skillet, add in brussel sprouts and sprinkle generously with salt.

Lightly brown brussel sprouts on each side by cooking on each side for about 5 minutes.

After light browning stir in cinnamon and sage for about 30 seconds to soak up flavors, then add in coconut milk and sprinkle with more salt. Bring the mixture to a boil, then reduce heat to simmer.

Stirring regularly to prevent burning, simmer until brussel sprouts are to your liking (I like them slightly soft but still tender in the center).  Once cooked to preference, remove pan from heat and immediately stir in persimmon paste.

Once flavors are blended and dish is cooled enough to eat, plate, top with candied walnuts and enjoy!

 

Candied Walnuts

I prefer to create my own candied walnuts instead of buying from the store to reduce my chances of eating unwanted ingredients. These candied walnuts aren’t as sugary as the ones from the store, making them healthier (a great alternative for diabetics) and preventing you from craving and eating a whole bag. 😀

Ingredients

1 handful english walnuts

1 Tbsp grassfed butter or coconut oil

maple syrup

himalayan salt

 

Directions

Melt butter or coconut oil into a small skillet and sprinkle lightly with salt. Once melted and salted stir in walnuts. Toast lightly then drizzle maple syrup onto them stirring consistently until english walnuts are coated with maple syrup. Stir and toast just a bit longer until maple syrup is bind to walnuts and walnuts are toasted nicely, but not burnt.

Remove from heat, cool and crush to your preferred size- enjoy!

 

 

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