This brussel sprout recipe is a staple in our house. We were at Perilla having dinner one night and had a dish prepared similarly. I decided to try a healthier version at home using refined walnut oil instead of butter. Nut oils can be a nice alternative to olive oil when sautéing vegetables, especially when adding dried fruits and nuts to them. The combination adds an earthiness and heartiness that I enjoy in the colder months.
Side note: Whenever I prepare them I make 2-3x extra for leftovers. They are so good my husband will eat them cold for breakfast.
– 1 pound Brussel Sprouts
– 1 1/2 tablespoons refined Walnut Oil
– 1/2 cup Toasted Pine Nuts
– 1/2 cup Dried Cranberries
– Salt and Pepper to taste
*To toast the pine nuts: turn a skillet on high heat and put the nuts in without any oil for 1-2 minutes, until they are lightly golden.
For brussel sprouts:
Trim the stem ends off the Brussels sprouts and halve each sprout lengthwise.
Pull off all of the green leaves and set aside.
Leave the remaining yellow/whitish inside for garbage.
Heat up a large skillet and add walnut oil, toss in the brussel sprouts leaves and let cook on medium heat for around 5 minutes until they start to reduce and get soft, then toss in the cranberries and toasted pine nuts and continue tossing until sprouts have a nice mix of green, brown and golden color, around 5 more minutes.
Brussel Sprouts are rich in vitamin A and C, high in dietary fiber, folic acid and protein.
Dried cranberries are high in vitamin C and antioxidants.
Pine nuts are high in protein, iron, and rich in magnesium.
Walnut oil is an excellent source of omega-3 fatty acids.
Fun Fact: Brussels Sprouts were named after the capital of Belgium where it is
thought that they were first cultivated.