Roasted Brussel sprouts accentuate the nutty flavor and this recipe takes them to a whole new level as finger food to enjoy either as an appetizer or an easy side dish. The Nutty roasted Brussel sprouts get elevated with rich creamy tart brie cheese and the sweet pop from the honey candied walnuts ignites a holiday explosion for Thanksgiving. Your guests are sure to compliment you as the top chef of thanksgiving with this unique and innovative accompaniment to Thanksgiving.
STEP 1.)Cook brussels sprouts: Preheat oven to 425.º On a large baking sheet, toss brussels sprouts with oil and season with salt and pepper. Roast for twenty five minutes or until crispy.
STEP 2.) Lower theoven temperature to 350°. Using a large baking sheet spread the walnuts over the pan and cook them, 8 to 10 minutes or until they are toasted
STEP 3.) Grease a large plate with cooking spray. In a large skillet over medium-high heat, combine walnuts, honey mixture, sugar, and chili powder. Cook, stirring constantly, until sugar coats walnuts and turns golden, about 3 minutes. Immediately transfer walnuts to prepared plate and spread into a single layer. Season with salt. Let cool completely, stirring a few times to keep walnuts separate.
STEP 4: Arrange Brussels sprouts cut side-up on a serving platter. Top each with a piece of brie, a candied walnut, and drizzle of hot honey.