Sunday, January 24, 2016
Roasted Brussels Sprouts with Walnuts
I never thought I would be a fan of brussels sprouts. As a kid, these would be steamed, bland, healthy and well, very hard to eat! But more and more over the past 20 years, chefs have done a great job of making these once feared veggies into a real treat. The trick for most of these methods of cooking is adding bacon or deep frying. I did not want to try this...I want to try to do this a bit on the healthy side...and I like how this came out.
I pieced this together from a number of recipes I found on the web. I triangulated them and it make a great dish that was tasty and healthier (I am pretty sure) than many that I found on the web and in cookbooks. This was a very simple dish to make (which is always nice). Enjoy this as a side dish.
Ingredients (serves 4-5 as a side)
1 lbs Brussels Sprouts, trimmed and cut in half
1 tbsp & 1 tsp Olive oil
1/2 tsp Kosher salt
1/4 tsp Black pepper
1/3 cup Walnuts
1. Preheat oven to 400 degrees.
2. In a mixing bowl, add brussels sprouts, olive oil, kosher salt and black pepper. Add to a roasting pan or cookie sheet (with rim). Spread out in a single layer and bake for 20 minutes.
3. Remove the pan from the oven. Add walnuts and mix thoroughly. Return to the oven and bake for 15-17 minutes more.