Posted on February 10, 2015 at 8:38 pm.
Brussels Sprouts with Walnuts
Units: Metric US Imperial
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.