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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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! Ingredients:
1 1/2 dry quart brussels sprouts, stemmed |
1 cup peeled baby carrot nibbles |
1 cup walnut halves |
4 sundried tomatoes (or more, to taste) |
3 tbsp. walnut oil |
1 tbsp. very good extra-virgin olive oil |
4 cloves garlic |
Directions:
1. 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.
2. 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.
3. Chop softened tomatoes into bite-size pieces and add, together with olive oil, to saucepan. Stir and combine.
4. 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.
5. Add a little salt and coarse-ground pepper before serving.
6. 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.
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