Ohhh Brussel Sprouts…these cute little cabbages have been pinned with a bad reputation over the years – But luckily for brussel lovers like me- these bite sized morsels have made a resounding comeback and aren’t just making an appearance only at thanksgiving dinner.
They are definitely on the total hip list these days, and for a good reason! Not only are they packed full of essential nutrients, they’re super versatile too.
We love them roasted, sautéed, shaved raw, or even fried- with walnuts, bacon, bourbon, maple – the combinations are endless. Try my Brussel Sprouts with Toasted Walnut Butter…they are knock-your-socks-off delicious!
You can even separate the outer leaves– for different preparation spin. Just simply cut out the core of the Brussel sprout with a small paring knife. Then separate the leaves – sautee them in a hot hot pan – super quick with a little olive oil and garlic – voila! So tasty tossed on your favorite mac and cheese or grilled pork chop.
-Kathy
Brussels Sprouts with Toasted Walnut Butter
Makes about 12 servings
3/4 cup walnut pieces
4 tablespoons (1/2 stick) butter
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1 1/2 teaspoons minced lemon zest
2 tablespoons real maple syrup
6 cups (about 3 pounds) trimmed and halved fresh Brussels sprouts
Preheat an oven to 350°F.
Spread the walnuts on a baking pan and place in the preheated oven for about 5 minutes, or until the nuts are lightly toasted and golden. Let cool.
Place the butter, salt, pepper, lemon juice, zest, and maple syrup in a food processor and process until smooth. Add the cooled walnuts, and pulse until the butter mixture is almost smooth but small pieces of walnut are still visible.
Steam the Brussels sprouts in a steaming basket over boiling water until just tender but not overcooked. Immediately toss with the softened walnut butter and serve.
Chef’s Tips:
-If making the walnut butter ahead of time, it can be refrigerated for up to 1 week or frozen for up to 1 month. Be sure to bring to room temperature before using.
-Another way to serve the Brussels sprouts is to peel each “leaf” off and sauté the leaves in the walnut butter.
Recipe by Kathy Casey Food Studios®
