Printable Recipe: Brussels Sprouts with Walnuts

Brussels Sprouts with Walnuts

Or veg, as they'd call it in the UK. One of the most important parts of the traditional English Christmas dinner is Brussels sprouts. Though in England they're often served with chestnuts, this recipe calls for walnuts-- I've chosen recipes that I like, and I prefer walnuts. Even people who groan at the very mention of Brussels sprouts will like these. Probably. Plus, they're healthy! Serves 3-4.

Ingredients:
1 lb. smallish Brussels sprouts
1 1/2 tbsp. extra virgin olive oil
1 tsp. balsamic vinegar
1/4 tsp freshly ground black pepper
1/2 C. chopped walnuts
salt (optional)

Instructions: 1. Preheat oven to 375 degrees F and bring a pot of water to a boil.

2. Wash and trim Brussels sprouts. Trim off bottoms, remove outside leaves, and slice an X across the stem. (This will help the sprouts to cook evenly.)

3. Dump sprouts in the boiling water. Simmer for 5 minutes, then drain well.

4. Return sprouts to the pot, then stir in oil, vinegar, black pepper, and salt, if desired.

5. Place Brussels sprouts in a greased shallow roasting pan and bake in preheated oven for about 20 minutes, stirring once halfway through cooking.

6. Remove sprouts from oven and stir in chopped walnuts.

Bake 5 minutes. Serve hot.