Sunday, January 9, 2011

Brussels Sprouts with Walnuts and Dried Cranberries

This recipe from the January/February 2011 issue of Vegetarian Times was really good. I didn't use cranberries. I don't think you need to, but if you're a cranberry person (I'm ho-hum about them), this would probably be even better. This would be good for a dinner party--looks and tastes great.
I bought this huge new skillet from Ikea for $25. I really needed something that allows for room when I'm sauteeing; this works great.
Brussels Sprouts with Walnuts and Dried Cranberries
Serves 6

  • 1/2 cup coarsely chopped walnuts
  • 2 tsp olive oil
  • 1 1/2 lb. Brussels sprouts, halved
  • 2 shallots, halved and sliced (1/4 cup)
  • 1 clove garlic, minced (1/2 tsp)
  • 1/4 cup coarsely chopped dried cranberries
  • 1 tbsp agave nectar
  • 1 tbsp walnut oil
  1. Heat large skillet over medium-high heat. Add walnuts and toast 3 to 4 minutes or until fragrant.
  2. Wipe out skillet and return to heat. Add olive oil and swirl skillet to coat bottom.
  3. Add Brussels sprouts and cook 5 minutes, or until browned, stirring occasionally. Add shallots and garlic and cook 1 minute more.
  4. 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 the liquid has evaporated and Brussels sprouts are tender.
  5. Transfer to a serving bowl. Stir in walnut oil and toasted walnuts. Season with salt and pepper if desired.
WeightWatchers PointsPlus: 5

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