It's true, brussel sprouts can be sweet to eat! A few years ago, just the thought of brussel sprouts made me turn up my nose but I have come a long way since then and so can you! My first positive memory of brussel sprouts was a time when my Grandma Simeri cooked them for me. I think she either sauteed or roasted them in olive oil, salt, and pepper. Since then, I have tried to recreate her simple recipe but I was never overly impressed. The bitter taste always took over! I am convinced her secret ingredient must have been love. Grandma love is that extra ingredient that takes their food to another level!
Considering I don't have my own children yet, I have a long, long way to go before I am able to cook with Grandma love! Luckily, I have come up with my own two secret ingredients that take brussel sprouts to another level. Toasted walnuts and brown sugar are key ingredients in my Sweet Sprouts recipe. The brown sugar cuts the bitterness and the toasted walnuts give the dish a little depth. Toasting the walnuts is a key step and should not be skipped!
4 Tablespoons of olive oil
30 brussel sprouts, sliced
1/4 cup chopped walnuts, toasted
1/4 cup brown sugar
salt and pepper to taste
1. Heat oven to 400 degrees. Place chopped walnuts in oven for approximately 5 minutes, or
until fragrant. Set aside.
2. Cut stalks off brussel sprouts. Slice brussel sprouts into thirds. Brussel sprouts will almost
resemble shredded lettuce. See picture above.
3. Saute brussel sprouts in olive oil until tender and color deepens. Add salt and pepper to
4. Add the brown sugar and toasted walnuts to brussel sprouts. Cook a few minutes longer
until brown sugar caramelizes.
Sweet Sprouts is the perfect accompaniment to any BBQ dish. We had company over last night and served it alongside ribs, cornbread, and a potato bacon saute. It got good reviews and there wasn't a drop left in the pan! I hope you enjoy this recipe. I promise, you will never look at brussel sprouts the same!