Thanksgiving Sides: Walnut Maple Brussels and Truffle Mashed Potatoes

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Time again for the holiday of togetherness and stuffing one's face… the holiday of Pilgrims, Puritans, and pardoning fair fowl. These sides are perfect for your turkey day celebration. Brussels served with walnuts and sweet maple syrup take the hurt out of eating “healthy.” And garlicky, truffle-y mashed potatoes will bring decadence to your table like you've never dreamed. Stop searching the web for recipes you can't really trust… Home Chef has you covered.

In Your Box (serves 6)

  • Info
    4 fl. oz. Whole Milk
  • 2 Garlic Cloves
  • Info
    1 oz. Walnut Halves
  • 0.96 fl. oz. Pure Maple Syrup
  • ¼ oz. Parsley
  • Info
    1 oz. Butter
  • 4 Russet Potatoes
  • 12 oz. Brussels Sprouts
  • Info
    2 oz. Grated Parmesan
  • ½ fl. oz. Truffle Oil

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    277
  • Carbohydrates
    31g
  • Fat
    14g
  • Protein
    9g
  • Sodium
    495mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook Potatoes and Prepare Ingredients

    Peel and cut potatoes into 1" dice. Bring a medium pot with potatoes, garlic cloves, and enough water to cover to a boil. Cook until potatoes are tender, 14-18 minutes. While potatoes boil, trim stems off Brussels sprouts and slice thinly. Coarsely chop walnuts. Mince parsley, leaves and stems.

  • 2

    Mash the Potatoes

    Drain cooked potatoes in a colander and return to pot. Add butter, milk, Parmesan, parsley, and truffle oil (to taste). Mash until desired consistency is reached. Season with ½ tsp. salt and a pinch of pepper and set aside. While potatoes, cook Brussels sprouts.

  • 3

    Start the Brussels Sprouts

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add Brussels sprouts to hot pan and stir occasionally until lightly charred, 3-5 minutes.

  • 4

    Finish the Brussels Sprouts

    Add walnuts and maple syrup to pan and stir occasionally until a light glaze forms, 1-2 minutes. Season with ¼ tsp. salt and a pinch of pepper. Remove from burner and set aside.

  • 5

    Finish the Dish

    Transfer sides to serving dishes, and serve family-style with the main dish of your choice. Bon appétit!

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