Brussel Sprouts with Walnuts and Dried Cranberries

I am a salad nut!  I love all kinds of salads, and this one is especially delicious.  I found it in Vegetarian Times last year, and I’ve been on a roll with it ever since. The brussels sprouts get seared, then dressed up with walnuts and dried cranberries.  It’s perfect for the holidays!
INGREDIENTS:
  • ½ cup coarsely chopped walnuts
  • 2 tsp. olive oil
  • 1 ½ lb. Brussels sprouts, halved
  • 2 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

LET’S GET COOKING!

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

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 skillet, 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.

Buon Appetito!

Brittany resides in beautiful Santa Barbara, California, and may be contacted for events, private parties, weddings, cooking classes, and craft and catering services via her website: 

TASTE…and See

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2 thoughts on “Brussel Sprouts with Walnuts and Dried Cranberries

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