Tuesday, February 3, 2009

Quick Brussels Sprout Skillet

I've been wanting to try brussels sprouts for ages! The other day, when I was at the store with a friend of mine I asked her, "have you ever tried these? Did you like them?" When she told me she liked them and that those particular sprouts were nice and tasty, I bought about 2 lbs. of them. I had seen an issue of Vegetarian Times where they cooked them with walnuts, so I thought I'd try it (with walnuts, that is). This dish is great. I've never had brussels sprouts before and I must say, I'm now a fan. Serve with some cooked quinoa or a baked potato for a full meal, or serve as a side dish.

1/2 yellow onion, thinly sliced
1/2 yellow bell pepper, thinly sliced
5 Brussels sprouts, halved
1/2 c. walnut pieces
1/2 Tb. olive oil
2 tsp. agave syrup
1 tsp. lemon juice
Sea salt and pepper to taste

In a dry skillet, toast walnut pieces until fragrant, about 3 minutes. Transfer to a plat. In a medium skillet, saute onions, peppers, sprouts, and garlic until golden, about 8 minutes. Add lemon juice, agave, and 1 c. water. Partially cover and simmer another 5-8 minutes (on medium still) or until water has evaporated and sprouts are tender. Stir in walnut pieces. Salt and pepper to taste. Enjoy!

2 comments:

I ♥ puggies said...

I ♥ brussles sprouts.

Greencaller said...

Yay, you had the brussels! lol! My dad liked to use the skillet method to cook them, but we'd just cook them plain and dip them in mustard, lol. I wonder how well they'd do sauteed in sweet vermouth... hm... Great, now I'm hungry, lol! ;P