Brussels Sprouts in Walnut Oil

Brussels Sprouts in Walnut Oil

I am a lucky mom to have kids that actually enjoy Brussels sprouts. Yes you read it right, no typos, Brussels sprouts. My middle son actually calls it his favorite vegetable and would munch on roasted Brussels sprouts all day if he could.

I have noticed more and more people starting to enjoy this feared vegetable lately, due to some advanced cooking techniques instead of the old boiling method. Adding flavors like onions, garlic or bacon just enhance the earthy flavors of this humble green, making it the perfect side to any meat, chicken or fish dish. In my household it has even found its way into pasta and salads. With BBQ season upon us, I would definitely add this to any summer cookout menu, as well as a picnic dish, since it is just as delicious at room temperature.

I only have one cautionary tip… do not overcook these babies because then they will resemble the old fare nobody enjoyed. They are best served “al dente” like pasta, with a slight crunch inside.

1 lb of Brussels sprouts, halved
1/2 cup almonds, chopped
2 shallots, sliced thin
1 garlic clove, minced
1/2 cup dried cranberries, chopped
1 tbsp agave syrup
1 tbsp walnut oil
1 tbsp olive oil
salt and pepper

Set your Aroma rice cooker to Sauté-Then-Simmer and sauté the Brussels sprouts for 5 minutes.

Add the shallots and garlic and cook a few extra minutes.

Stir in the cranberries, agave and 1/2 cup water. Close the lid and let cook for 5 minutes more. Toss in almonds, walnut oil and salt and pepper to taste.


Over to You
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