A simple dish to make! There is very little preparation, clean-up, and it cooks in no time!
BASE INGREDIENTS:
Brussels Sprouts
Walnut Oil
Garlic (4-6 cloves depending on size)
Walnuts (1 cup diced)
Variations:
Add: Onions/Shallots
Swap: Pecans for Walnuts
Add: Baby Red Skinned Potatoes as well
Instructions:
Cut 12 Brussels Sprouts in half lengthwise and set them off to the side.
Dice garlic
Place Brussels Sprouts, Garlic, and nuts on an aluminum foil (I like using Reynolds NON STICK so I use less oil) lined cookie sheet.
Sprinkle with oil. Use a spatula to mix/coat evenly.
NOTE: Since California is in a SEVERE drought, I look to find ways to have simple clean-up. The more I can do a quick rinse and put items in the dishwasher the better. For example, you could use an extra bowl and combine the ingredients with the oil...just one more BIG item to wash. If adding this step helps you, then by all means...do it! Cooking should be fun...not stressful!
Bake in an oven at 350 for 30 minutes or less. After 15 minutes check to see if the vegetables are tender. The cook time depends on their size.
NOTE: You can TENT the aluminum foil to have them STEAM. The last five minutes you can open the foil to complete the cooking.
Serve as a side dish to a protein or serve over a bed of quinoa, millet, or sorghum.
