Brus­sels sprouts with Pinenuts (aka “Good Brus­sels sprouts”) (serves 12 if you have seven other side dishes!)

2 tbsps wal­nut oil
1 tbsp sesame oil
1 pound Brus­sels sprouts (in Eng­land you can get them on the stalk, lovely)
3 cloves gar­lic, finely minced
1 tsp soy sauce
juice of 1 lime
1/2 cup toasted pinenuts
salt to taste

Pre­pare your sprouts by cut­ting off the bot­tom of each, and pulling off any leaves that look dam­aged. Then shred them by cut­ting each into four length­wise slices. Throw them in the skil­let with every­thing else, and saute over super-low heat until they get a bit caramel-y. Of course you can turn them off and tend to other things, like mash­ing your pota­toes with copi­ous amounts of cream and but­ter, and then turn them back on to heat up at the last minute.

Lovely.

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