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Brussels Sprouts With Walnuts

Thrifty.Chef's picture
Ingredients
  Brussels sprouts 1 Pound
  Butter/Margarine 1⁄4 Cup (4 tbs) (1/2 Stick)
  Walnuts/Pecan halves 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
Directions

1. Remove the loose and faded leaves and trim the stalk ends from the Brussels sprouts.
2. Bring about 1 inch of lightly salted water to a boil in a 2-quart saucepan. Add the Brussels sprouts, and cook, covered, for 8 to 10 minutes, or until they are tender but still bright green. Drain them in a colander and rinse them quickly with cold water to preserve their color and to stop the cooking.
3. Melt the butter in an 8-inch skillet, add the walnuts, and cook, uncovered, over low heat for 3 minutes, or until the nuts brown lightly. Add the Brussels sprouts and the salt and pepper, and continue cooking about 2 minutes—or just long enough to heat through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Walnut
Interest: 
Healthy

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