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I bought these gorgeous gems at Earth Fare about a week ago, and I could *not* believe how big and beautiful they were. I guess it’s a little hard to tell by looking at these images, but they were just a bit smaller than clementines. Most people seem to have a funny relationship with Brussels Sprouts; they claim to dislike them until they’re pan-seared to a light crisp (the sprouts, not the people) and bathed in a butter sauce with shallots and some type of nut. Fair enough, I guess. The combination is pretty immaculate.
Sweet Curried Brussels Sprouts With Toasted Walnuts
To appease to Brussels Sprout lovers and doubters alike, I decided to bring a mix of sweet, buttery and nutty to the table with these undeniable bites.
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Part of my New Year’s Resolution for blogging was to include more interesting veggie sides. They’re an essential part of a square meal, and I think I lacked focus on them. Between this recipe and my Roasted Broccoli With Garlic + Parmesan from not long ago, I’d say we’re off to a decent start. I’ve got another sitting in the archives, but another part of my resolution was to have a better (and consistent) posting schedule. So, sit tight.
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Sweet Curried Brussels Sprouts With Toasted Walnuts
Ingredients
- 10 oz Brussels Sprouts, halved with the tough ends cut off
- 1 tsp olive oil
- 2 tsp Curry powder
- 3 TBSP butter, can add more later if desired, melted
- 1/2 tsp brown sugar, I used coconut palm sugar
- 2 TBSP diced shallots
- 2 TBSP toasted walnuts, roughly chopped
Instructions
- Heat olive oil in a skillet over moderate heat.
- Place the Brussels Sprouts into the skillet, flat side down. Cook until flat side is golden brown, approx. 5-7 minutes.
- Turn the sprouts over and cook for another 5-7 minutes. At that point, the sprouts should be tender enough to pierce with a fork.
- In the meantime, stir the curry powder and brown sugar into the melted butter and beat with a fork until thoroughly blended.
- Once the Brussels Sprouts are tender, add the butter and shallots to the skillet and toss to coat.
- Simmer over low heat until the shallots are tender, approx. 5 minutes.
- At this point, you can add more butter if you wish.
- Transfer the Brussels Sprouts to a serving dish and sprinkle with the toasted walnuts.
I love brussels sprouts and this looks like an amazing way to dress them up!
Thanks, Katherine! They’re such an underrated veg. I wish more people took the time to dress them up at home and get to know these little mini cabbages of wonder.