Brussels sprouts get a bad rap. So much so that I spent the past 38 years assuming I did not like this little vegetable because of the negative press it often gets. Well it turns out that Brussels sprouts are actually pretty tasty and they top the charts for soluble fiber, with 2 grams per ½-cup serving. Paired with omega-3 rich walnuts and antioxidant rich dried cranberries, this is one heart-healthy dish.
Brussels Sprouts with Walnuts and Dried Cranberries
½ cup coarsely chopped walnuts
2 tsp. olive oil
1 ½ lb. Brussels sprouts, trimmed and halved
2 medium shallots, halved and sliced (1/4 cup)
1 clove garlic, minced (1 tsp.)
¼ cup coarsely chopped dried cranberries
1 Tbs. agave nectar
1 cup water
1 Tbs. walnut oil
Heat large skillet over medium-high heat. Add walnuts and toast 3 to 4 minutes, until fragrant. Remove from skillet and set aside.
Wipe out skillet and return to heat. Add olive oil and swirl to coat pan. Add Brussels sprouts and cook 5 minutes or until browned, stirring occasionally. Add shallots and garlic and cook 1 minute.
Stir in cranberries, agave and 1 cup water. Partially cover pot, reduce heat to medium and simmer 5-7 minutes, or until most of liquid has evaporated and B. sprouts are just tender.
Transfer to serving bowl and stir in walnut oil and toasted walnuts. Season with salt and pepper, if desired.
Note: I did not have walnut oil so I just omitted it from the recipe and it was still delicious.
If you've never tried Brussels sprouts, give this recipe a try. You might be surprised. We were fully prepared to choke it down and take one for the FAL team, but both Eric and I went back for seconds. That's right ... a second serving of Brussels sprouts?!?
In addition to the delicious side-dish, we learned a very important lesson: never judge a vegetable by its reputation alone.