I love brussels sprouts so freaking much. I feel like there are some people out there, however, who aren’t such huge fans. I know! I’m as confused as you are. For whatever reason…too bitter, too green, too tiny cabbage-esque, whatever. Pan roasting is the cooking method that changes all of that. Brussels sprout haters become brussels sprout lovers, or brussels sprouts toleraters, at the very least! This recipe is so easy, super healthy, only requires a few quality ingredients, and turns out tasty delicious. I made this as a Thanksgiving side dish this year, and it was quite the hot commodity! I can see this being extra yummy with dried cranberries tossed in at the end! This is a new staple side dish for me, I can see making it alongside brown rice and a piece of salmon or baked tofu.
Brussels Sprouts with Walnuts
* 4 heaping cups large brussels sprouts, cut into quarters
* 5 medium to large cloves of garlic
* 4-5 Tbsp olive oil
* 1 cup toasted walnut halves
* Kosher salt, to taste
Preheat oven to 350* F.
Line a cookie sheet and spread walnuts evenly. Toast about 10 minutes, checking often until toasty brown (don’t burn, though!)
Wash and quarter the brussels sprouts and set aside. In a large frying pan with a lid, heat the olive oil. Roughly chop garlic cloves and add to pan, stirring constantly until soft and lightly browned.
Add brussels sprouts to the pan, and cover, stirring occasionally, for 15-20 minutes.
Once the walnuts are toasted, remove from the oven and allow to cool in a bowl. Turn oven temperature up to 400* F. Transfer brussels sprouts from the stove top pan to the baking sheet, spreading out into an even layer.
Sprinkle with salt, to taste. Bake for about 20 minutes. Remove from oven and toss with toasted walnuts on the pan. Bake about 10 more minutes, until brussels sprouts are fork tender and slightly crispy on the outside. Serve!