Brussels Sprouts with Walnuts
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Brussels sprouts with walnuts are festive enough to serve at Thanksgiving or Christmas.
This recipe can be halved. Omit the walnuts and add 1 or 2 chopped anchovies and 1 clove garlic, peeled and chopped, to the butter.
INGREDIENTS
1 pound Brussels sprouts
1/4 cup (1/2 stick) butter or margarine
1/2 cup walnut or pecan halves
1/4 teaspoon salt
1/8 teaspoon black pepperRemove the loose and faded leaves and trim the stalk ends from the Brussels sprouts.
Bring about 1 inch of lightly salted water to a boil in a 2-quart saucepan. Add the Brussels sprouts, and cook, covered, for 8 to 10 minutes, or until they are tender but still bright green. Drain them in a colander and rinse them quickly with cold water to preserve their color and to stop the cooking.
Melt the butter in an 8-inch skillet, add the walnuts, and cook, uncovered, over low heat for 3 minutes, or until the nuts brown lightly. Add the Brussels sprouts and the salt and pepper, and continue cooking about 2 minutes - or just long enough to heat through.
Makes 4 servings