Brussel Sprouts with Walnuts & Dill

Brussel Sprouts with Walnuts & Dill

Print Friendly

Buy them small and steam them gently! The dill and the walnuts enhance the sprout’s wonderful flavor.

Brussel Sprouts with Walnuts & Dill

By Gloria Kobrin Published: January 30, 2014

  • Yield:

  • 12 Servings
  • Cook time:

  • 1 hr 40 mins

Ingredients

  • 40 Small Brussel Sprouts
  • 6 Tablespoons Olive Oil
  • 1 3/4 Cups Toasted Walnuts
  • 2 Tablespoons Fresh Dill
  • 4/5 Turns of the Pepper Mill

Equipment

  • Large Skillet
  • Colander

Directions

  1. 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. Soak sprouts in bowl of lightly salted water for 30 minutes to make sure they are clean. Drain sprouts and cut them in half.
  2. Bring two inches of water to boil in skillet. Add sprouts and steam about three minutes or until crisp tender. Drain sprouts in colander.
  3. Heat oil in skillet over medium high heat. Add sprouts, walnuts and dill. Stir well until sprouts and nuts are slightly glazed. Season with freshly ground black pepper to taste. Remove from heat. Serve Brussels sprouts hot or at room temperature.

One Comment

  1. Pingback: Wednesday: Picking My Menu | Kosher By Gloria

Leave a Comment

Your email address will not be published. Required fields are marked *

*