Journal

IN THE KITCHEN: BRUSSEL SPROUTS

So after baking and eating more sweets than usual, I also have a craving for something super healthy and hearty. So I was flipping through my old issues of VT and came across a new winner, Brussels Sprouts with Walnuts and Dried Cranberries. This is an easy dish and the best part it can be eaten for lunch or dinner.

INGREDIENTS

  • ½ cup coarsely chopped walnuts
  • 2 tsp olive oil
  • 1 ½ lb Brussels sprouts, trimmed and halved
  • 2 medium shallots, halved and sliced
  • 1 clove garlic, minced
  • ¼ cup coarsley chopped dried cranberries
  • 1 tbs agave syrup (I just used agave nectar and worked just fine)
  • 1 tbs walnut oil

Heat large skillet over medium high heat. Add walnuts, and toast 3 to 4 minutes or until fragrant. Transfer to plate, and set aside.

Wipe out skillet, and return to heat. Add olive oil, and swirl skillet to coat bottom. Add Brussels sprouts, and cook 5 mintues, or until browned, stirring occassionally. Add shallots and garlic, and cook 1 minute more.

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 liquids has evaporated and brussel 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.

{Photo by: Me, recipe Vegetarian Times, February 2011 issue}