Brussels Sprouts #1 (Roasted With Walnuts) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Coming from a Standard American Diet (SAD) background, Brussels sprouts have not been a regular part of my diet. People with existing and untreated thyroid problems should read the Safety section. Their peak season is autumn through early spring. So far, this is my favorite way to eat Brussels sprouts. I adapted the recipe from a produce section recipe rack card. Ingredients:
1 lb small to medium brussels sprout |
1 1/2 tablespoons olive oil |
1 teaspoon balsamic vinegar (or more) |
1/4 teaspoon black pepper |
1/2 cup chopped walnuts (or a bit less) |
Directions:
1. Preheat oven to 375 degrees.
2. Bring a medium pot of water to a boil.
3. Wash sprouts, trim the bottoms, and remove outer leaves. Cut an X in the stem to promote even cooking.
4. Add Brussels sprouts to the pot and cook for 5 minutes.
5. Drain well.
6. Return to pot.
7. Stir in oil, vinegar, and pepper.
8. Spray a shallow roasting pan with olive oil spray.
9. Spread sprouts in pan.
10. Bake for 10 minutes.
11. Stir.
12. Bake for another 10 minutes.
13. Remove from oven and add walnuts.
14. Bake for an additional 5 minutes.
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