Nutty Brussels Sprouts
By Yankee Magazine|May 23 2002|
Looking for a way to dress up brussels sprouts? The combination of ginger and walnuts makes a lovely complement for this much-maligned vegetable. This recipe can be easily doubled to feed a small crowd.
Yield
6 servings
Ingredients
2 packages (10 ounces each) frozen brussels sprouts
1/4 cup (1/2 stick) margarine or butter
1/3 cup chopped walnuts
1/3 teaspoon salt
1/2 teaspoon ground ginger
Instructions
In a large saucepan, bring 1 inch of salted water to a boil. Add the brussels sprouts and cook until tender-crisp, about 5 minutes. Drain well.
Meanwhile, in a large skillet, melt the margarine over medium-low heat. Add the walnuts, salt, and ginger and cook, stirring occasionally, until the nuts are lightly browned. Add the drained brussels sprouts and toss well. Serve hot.
