Ingredients
- 16 leaves fresh Brussels sprouts washed, outer leaves removed and stem cut off
- 1/4 cup walnut oil
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1/2 cup walnuts coarsely chopped
- salt and pepper
Servings:
Units:
Instructions
The Sprouts
- Prepare your mise en place.
- Cut each sprout in half lengthwise and then in half again to make little wedges.
- Place a veggie steamer into the bottom of a saucepot that has a lid, and add water to just below the steamer.
- Bring water to a boil over high heat.
- When you can see that the water is bubbling, place the 16 sprouts into the steamer and put on the lid.
- Steam for 8 minutes or until the sprouts are bright green. Remove from heat immediately.
- Lift the steamer out of the pan using tongs or wearing an oven mitt, and discard the water.
- Dump the cooked sprouts back into the hot pan.
Layer The Flavors
- Mix together the oil, honey and vinegar in a jar with a lid and shake to emulsify.
- Immediately pour the oil, honey and vinegar mixture into the hot sprouts, stir to coat.
- Add the chopped walnuts, and stir to mix well.
- Taste and season with salt and pepper to taste.
- Serve hot as a side dish or cold as part of a salad.
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