Shannon here: Aspiring author, Ane Mulligan shares her recipe for Brussel Sprouts with Walnuts. Two books up for grabs this week: Rodeo Dust by Moi and e-book, Creative Cooking for Simple Elegance by Angela Breidenbach. Every time you comment, your name goes in each drawing. Deadline: Nov 26th, 11:59 pm, central time. Here’s Ane:
Brussels Sprouts with Walnuts
2 pounds Brussels sprouts, 8 tablespoons unsalted butter
1/4 cup thinly sliced shallots
2 tablespoons minced garlic
3/4 cup roughly chopped walnuts
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 C fresh grated Parmesan (you can make it fine, but I prefer it in thin strings – it looks prettier)
Remove the outer leaves and any extra stem from the Brussels sprouts then cut in half. Bring a pot of water (salted) to boil and add the sprouts. Cook until crisp-tender, about 5 minutes. Drain.
Melt 6 tablespoons of the butter in a large saucepan over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the sprouts in a single layer, cut side down, and cook until golden brown, about 5 minutes.
Remove from the pan. Add the remaining 2 tablespoons of butter and when melted, add the walnuts and cook, stirring, until golden and fragrant, about 2 minutes. Stir in the lemon juice, salt, pepper, and sprouts, tossing to coat and warm through.
Put it all in a serving bowl and sprinkle with Parmesan cheese. Serve immediately.
Yield: 8 servings, Prep Time: 20 minutes, Cook Time: 20 minutes
Note: Friends who don’t like Brussels sprouts ate 2 helpings of these.
Ane Mulligan writes Southern-fried fiction served with a tall, sweet iced tea. Editor and V.P. of Novel Rocket, she’s a published playwright, humor columnist, 3-time Genesis finalist, a mom and grandmother. She resides in Suwanee, GA, with her husband and one very large dog. http://www.anemulligan.com.
Come back for Angie Breidenbach’s Sage Turkey.