Thanksgiving Sides: Walnut Maple Brussels and Truffle Mashed Potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Walnuts), Milk
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Vegetarian
Chef
David Padilla
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)
- 4 Russet Potatoes
- 12 oz. Brussels Sprouts
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4 fl. oz. Whole Milk
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2 oz. Grated Parmesan
- 0.96 fl. oz. Pure Maple Syrup
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1 oz. Butter
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1 oz. Walnut Halves
- ½ fl. oz. Truffle Oil
- ¼ oz. Parsley
- 2 Garlic Cloves
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.
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Nutrition (per serving) GqyJbrOB
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Calories280
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Carbohydrates32g
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Net Carbs28g
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Fat14g
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Protein9g
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Sodium500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Colander
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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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 1/2 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.
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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 1/4 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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