The 2 Seasons

A mother/daughter duo, residing in two different parts of the country, team up to write a lively blog about their homes, decorating, food, fun, and their world-wide travels.

Brussel Sprouts With Walnuts

By | Food

This afternoon while I was taking advantage of old folks day at Kroger, I picked up the ingredients for the dish.  It was so good that Mr. Right and I ate it up.  I think you will put this one on your go-to list of recipes.  It is easy, nourishing, filling, and even pretty.

 

 Brussel Sprouts and More

 BRUSSEL SPROUTS WITH SHALLOTS AND WALNUTS

 

1  24-ounce package of fresh brussel sprouts

1 tablespoon olive oil

4 green onions, chopped (Kerri used shallots)

2 cloves garlic, minced

A pinch of salt and ground black pepper

1/2 cup dried cranberries

1/2 cup coarsely chopped walnuts

1/2 cup blue cheese (Kerri used gorgonzola)

1 tablespoon balsamic vinegar

1 tablespoon or less of maple syrup

 

Wash, remove any damaged leaves, and then quarter the brussel sprouts.  Chop onions and garlic.  Heat olive oil in a heavy skillet.  (I used my iron skillet.)  Add onions, garlic, and brussel sprouts.  Stir fry till sprouts are tender.  Remove from heat and add walnuts and cranberries.  Let cool slightly and then add blue cheese.  Drizzle balsamic vinegar and maple syrup over the top and then gently mix.

 

I think you could use feta or goat cheese if you prefer and a different nut, like pecans, would also work.  I even think some bacon diced and fried would be nice.  Then you could cook the veggies up in the bacon grease rather than olive oil.  That would put a down-home southern spin to it.  The bottom line is that you can use your imagination on this great recipe and truly make it yours.  Thanks, Kerri!!

 

Have a great week-end.  See you Monday.

Take care!

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Comments

  1. This sounds just delicious! But, unfortunately, husband will not eat nuts in anything (but yes, he likes them alone!) so I will have to leave them out. Will try and make this weekend with a roast chicken!

    • Yum!!! Sounds like a good combo, Libby. Just eliminate the nuts and maybe add something like chick peas for texture.

  3. Hi Janette,
    I made the Brussel Spouts dish for supper this evening and it was delicious (served with oven baked pork chops and mashed potatoes). I cut back the maple syrup & balsamic vinegar to 1tsp (I only used about 8 sprouts), used half a regular onion and substituted Kraft Italiono 4 cheese.
    It was great. I loved the walnuts and dried cranberries.
    Thanks for the recipe. I have already passed it on to my BFF.
    Lorraine