Makes 8 servings
People are finally warming up to Brussels sprouts and I couldn’t be happier. I have always loved them, but I remember heading to the Dupont Circle farmer’s market when I lived in Washington, DC, and discovering that the diminutive cabbages actually grow on branches! I was so eager to pedal home on my mountain bike (with the sprouts poking out of my basket) to cook them up. I guarantee that you will be able to convert any remaining sprout-phobes with this enticing dish.
- ⅓ cup walnuts, coarsely chopped
- 2 tablespoons extra virgin olive oil, divided
- 2 pounds Brussels sprouts, trimmed and halved (8-9 cups)
- 1 shallot, minced
- 1 navel orange
- ¼ teaspoon salt, divided
- Toast the walnuts in a small dry skillet over high heat until fragrant, 3 minutes. Set aside. Zest the entire orange and juice half of it (approximately 2 ounces). Set the zest aside and reserve the second half for another use.
- In a 12-inch skillet, heat 1 tablespoon of the oil over high heat then reduce heat to medium-high, add the shallot and cook for 1 minute. To the skillet, add half of the Brussels sprouts, cut sides down in a single layer, and sprinkle with 1/8 teaspoon salt. Cook for 4 minutes, then add half of the orange juice to the pan, flip sprouts and cook another 4 minutes. Transfer sprouts to a large bowl.
- Add the remaining oil to the pan and cook the second batch of sprouts over medium-high heat, using the rest of the salt and orange juice. Cook sprouts for 4 minutes on each side. Add the second batch of sprouts to the bowl.
- Toss the sprouts with the reserved walnuts and zest. Serve warm, at room temperature, or chilled as a salad.
- CALORIES 119
- Fat 7g (Sat 0.9g, Mono 3.2g, Poly 2.8g)
- Protein 5g
- Carbohydrates 13g
- Fiber 5g
- Cholesterol 0mg
- Iron 1.8mg
- Sodium 102mg
- Potassium 495mg
- Calcium 55mg