Brussel Sprouts Sauteed

By pattie_d

Ingredients

• Preparation Time: 15 minutes
• Cooking Time: 8 minutes
• Servings: 4
• Calories: 134 per serving
• Percent from Fat: 53%
• 1 lb. Brussels sprouts
• 2 teaspoons walnut oil
• 1 clove garlic, minced
• 3 to 4 tablespoons vegetable broth
• 1/8 teaspoon each: salt and freshly grated nutmeg
• ¼ cup chopped walnuts, toasted
• ¼ cup grated Parmigiano-Reggiano cheese

Details

Adapted from chefmd.com

Preparation

Step 1

Trim off stem ends and thinly slice the sprouts crosswise. Heat oil in a large nonstick skillet or sauté pan over medium heat. Add sprouts, garlic, salt, nutmeg and pepper and sauté two minutes. Add broth one tablespoon at a time and continue to sauté until sprouts are crisp-tender, six to eight minutes longer. Stir in walnuts and transfer to serving plates. Top with cheese.

Substitutions
Extra virgin olive oil may replace the walnut oil and toasted pecans or pine nuts may replace the walnuts.

Culinary Taste Tip
Braising is a great way to cook Brussels sprouts. Slowly cooking Brussels sprouts in a seasoned broth or mixture can add flavor.

Culinary Technique Tip
Overcooking Brussels sprouts releases the pungent sulfurous odor they're known for. When boiling Brussels sprouts, let them sit for no more than seven to 10 minutes. When they're ready, they should be just tender and have a sweet but nutty taste.