These tiny baby Brussels Sprouts with Walnuts and Dill are full of flavor and have a wonderful aroma. Steam them gently to retain their bright green color. The result will be tender brussels sprouts with crunch from the walnuts and wonderful flavor from the dill. If you can’t find the tiny brussels sprouts, you can halve large ones and prepare them the same way. The large ones even come prepackaged or frozen.
No time to steam, toss the sprouts in a pan with a little olive oil, salt and pepper and roast them for about 35 minutes at 375°. Toss with walnuts and dill when they’re done.
My older grandchildren are allergic to nuts. When I make these Brussels Sprouts for them, I use toasted sunflower seeds or pepitas instead of the walnuts for crunch.
For a recipe for Brussels Sprouts that are sweeter, try Glazed Brussels Sprouts, Carrots and Chestnuts.
Brussels Sprouts with Walnuts & Dill
By Published: January 30, 2014
Yield:
- 12 Servings
Cook time:
- 1 hr 40 mins
Ingredients
- 40 Small Brussels Sprouts
- 6 Tablespoons Olive Oil
- 1 3/4 Cups Toasted Walnuts
- 2 Tablespoons Fresh Dill
- 4/5 Turns of the Pepper Mill
- sea salt
Equipment
- Large Skillet
- Colander
Directions
- Peel off outer leaves from Brussels Sprouts - exposing the lighter green leaves underneath. Trim sprouts at the stem and make a small x in each one. Cut them in half if they are large. Leave them whole if they are marble sized. Soak sprouts in a bowl of lightly salted water for 30 minutes to make sure they are clean. Drain sprouts.
- Bring two inches of water to boil in skillet. Add Brussels Sprouts and steam about three minutes or until crisp tender. Drain them in colander.
- Heat oil in skillet over medium high flame. Add Brussels Sprouts, walnuts and dill. Stir well until sprouts and nuts are slightly glazed. Remove from heat. Season with sea salt and freshly ground black pepper to taste. Serve Brussels Sprouts hot or at room temperature.
Note: Don't worry about leaving out the walnuts if anyone is allergic. The sprouts will still be a hit.
