Brussels Sprouts

Brussels Sprouts

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We do, indeed, like Brussels sprouts around here.  I know they are not everyone’s favorite vegetable, but we eat them quite often especially if they are fixed as I made them tonight.  I found this recipe in a Williams Sonoma advertisement booklet for Thanksgiving celebrations in 2013.  We used to go over to our local store on Sundays for their free cooking classes.  They were very good and a friendly group of people always attended. The samples were great, too.

The exact recipe is who knows where at this point so I will try to list what I dumped together last night for dinner. I served them with chicken and flavored rice.

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Brussels Sprouts that Actually Taste Good

3 cups raw Brussels sprouts, trimmed and sliced

1/2 medium onion

1/2 small garlic clove (I just had a few gratings.  This shouldn’t overpower the onion)

butter and/or olive oil

1/2 apple, peeled, cored and coarsely cubed

salt and pepper to taste

1/2 cup walnuts

1 tablespoon stone ground mustard

Soften the Brussels sprouts, onions and garlic in the butter or oil in a skillet over medium heat.  Add the apple and cook until desired tenderness. Reduce heat to low.  Toss in the walnuts and stir in the mustard.  Cook over low heat 5 minutes or until flavors are combined. Serve warm.

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