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[edit] Ingredients
½ |
cup coarsely-chopped walnuts |
2 |
teaspoons olive oil |
1 ½ |
pounds Brussels sprouts, trimmed and halved |
2 |
medium shallots, halved and sliced (ΒΌ cup) |
1 |
clove garlic, minced |
¼ |
cup coarsely chopped dried cranberries |
1 |
tablespoon agave syrup |
1 |
tablespoon walnut oil |
[edit] Preparation
Step 1 |
Heat large skillet over medium-high heat. Add walnuts and toast 3-4 minutes or until fragrant. Transfer to a plate and set aside. |
Step 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. |
Step 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 the 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. |
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[edit] About Brussels Sprouts With Walnuts and Dried Cranberries
This recipe is from the February 2009 issue of "Vegetarian Times." You can substitute honey, maple syrup or sugar for the agave syrup.
