I am a big fan of the Brussels Sprout, they are tiny packages of yummy goodness!!! Little Foodie on the other hand is always a little skeptical when I say I am making yummy Brussels sprouts for dinner, she use to call them stinky baby cabbages :) . On a recent trip to the grocery store Little Foodie spotted the Brussels sprouts still on a giant stalk and said we had to buy them because she had a plan. When we got home with our giant stalk o' Brussels Little Foodie promptly picked all the sprouts off of the stalk and put them in a container and then she took the stalk out back and stood it up in our compost bin, she said it was our family flag, what can I say she is a strange kid sometimes. I found this yummy recipe on the Vegetarian Times website; my hubby and the skeptical Little Foodie loved it and I plan on making it as a side-dish for Christmas dinner. Enjoy!
- 2 tsp. olive oil
- ½ cup coarsely chopped walnuts
- 1½ lb. Brussels sprouts, trimmed and halved
- 2 medium shallots, halved and sliced (¼ cup)
- 1 clove garlic, minced (1 tsp.)
- ¼ cup coarsely chopped dried cranberries
- 1 Tbs. agave syrup
- 1 Tbs. walnut oil
2. Wipe out skillet, and return to heat. Add olive oil, and swirl skillet to coat bottom. Add Brussels sprouts, and cook 5 minutes, or until browned, stirring occasionally. Add shallots and garlic, and cook 1 minute more.
3. Stir in cranberries, agave, and 1 cup water. Partially cover pot, reduce heat to medium, and simmer 5 to 7 minutes, or until most of liquid has evaporated and Brussels sprouts are just tender, but not soft. Transfer to serving bowl. Stir in walnut oil and toasted walnuts, and season with salt and pepper, if desired.