Brussels Sprouts With Walnuts |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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If people say they don't like Brussels sprouts, try this dish. It was a rave at my dinner party. Ingredients:
2 pounds baby brussels sprouts, trimmed (try to find the smallest brussels sprouts you can) |
1/2 cup toasted walnut pieces |
1 tablespoon extra virgin olive oil |
1 tablespoon unsalted butter |
1 tablespoon balsamic vinegar, or to taste |
salt and freshly ground pepper to taste |
Directions:
1. Trim the Brussels sprouts by taking off the outer leaves and cut in half. Soak in salted ice water for 1 hour in the refrigerator. (This is the secret trick to removing the smell associated with Brussels sprouts, it also works for cauliflower). Drain and rinse.
2. Bring a pot of water to a boil and add the sprouts (or steamer); cook or steam until tender, about 5 minutes. Remove and transfer to a bowl of ice to stop the cooking (can be prepared 1 day ahead to this point, store in an airtight container that is lined with paper towels to absorb the excess moisture).
3. In a saute pan, heat the olive oil and butter together, when hot, add the Brussels sprouts and cook over moderately high heat until browned in places and hot.
4. Add the balsamic, salt and pepper and toss until well combined, remove from heat and toss with the walnut pieces.
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