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!