Holiday Brussels Sprouts
From lagoulue 17 years ago
- 25 minutes to make
- Serves 6
This colorful, delicious and festive dish is a perfect Thanksgiving sidedish, whether your T-day feast features turkey or all-veggie treats. It's my most-requested dish all through the fall and winter. NOTE: I recently learned that walnuts and walnut oil are full of healthy anti-oxidants that keep you young; Brussels sprouts are cruciferous veggies that can prevent cancer. Read more So happily, this dish is as good for you as it is tasty! See less
Ingredients
- 1 1/2 dry quart Brussels sprouts, stemmed shopping list
- 1 cup peeled baby carrot nibbles shopping list
- 1 cup walnut halves shopping list
- 4 sundried tomatoes (or more, to taste) shopping list
- 3 tbsp. walnut oil shopping list
- 1 tbsp. very good extra-virgin olive oil shopping list
- 4 cloves garlic shopping list
How to make it
- First, bring water to boil in bottom of steamer kettle. Slice the sprouts and larger baby-carrot segments in half lengthwise. Meanwhile, drizzle the good olive oil over the sundried tomatoes on a small saucer, to soften. Crush the garlic cloves in a garlic press.
- In a big saucepan, saute the walnut halves in the walnut oil until fragrant. Then add the crushed garlic and continue to saute until the garlic is creamy.
- Chop softened tomatoes into bite-size pieces and add, together with olive oil, to saucepan. Stir and combine.
- Now, steam the sprouts for a couple of minutes, just until bright green and pierce-able with a fork. Throw the carrot pieces in at the very end and barely steam. Remove from steam, add to saucepan, and mix together well.
- Add a little salt and coarse-ground pepper before serving.
- Note: Walnut oil is pricey, so buy a small bottle and be sure to refrigerate it -- it can go rancid otherwise. Just take it out of the fridge to re-liquefy before using.
The Rating
Reviewed by 3 people-
sounds good
cheryilyn
in Salem loved it
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Love my sprouts, thanks for the post.
notyourmomma
in South St. Petersburg loved it
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