20 brussels sprouts, cut in half
1/3 cup walnuts
2 garlic cloves
salt and pepper
1 Tbs. Dijon mustard
1 Tbs. honey
1 Tbs. olive oil
1 tsp. sherry (or other) vinegar
1. In a dry pan, toast the walnuts on medium heat for 3-4 minutes, until lightly toasted. Keep an eye on them. Toasted to burnt happens faster than you'd think.
Note: The steaming step is really to ensure that you have a nice, tender sprout inside. If you don't have a vegetable steamer, just set them right in the boiling water to blanch them for 3 minutes or so. You can also microwave them in a bowl with about 1 inch of water for 3-4 minutes.
3. Place on a foil-lined baking sheet. Sprinkle with chopped garlic, salt, pepper and drizzle with about 2 Tbs. olive oil. Roast in a 400 degree oven for 10 minutes, until caramelized.
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