INGREDIENTS
2 ½ lb fresh Brussels sprouts, rinsed, trimmed
3 TBSP butter
¾ TSP salt
½ TSP pepper
¾ CUP coarsely chopped toasted walnuts
⅔ CUP coarsely chopped dried cherries
3 TBSP butter
¾ TSP salt
½ TSP pepper
¾ CUP coarsely chopped toasted walnuts
⅔ CUP coarsely chopped dried cherries
STEPS
1. Thinly cut Brussels sprouts lengthwise.
The root end will help keep the slices intact.
2. In a 12-inch skillet, heat butter over medium-high heat.
Add Brussels sprouts, salt and pepper; cook and stir 10 to 12 minutes or until sprouts are crisp-tender. Add walnuts and dried cherries; cook and stir 1 minute.
The root end will help keep the slices intact.
2. In a 12-inch skillet, heat butter over medium-high heat.
Add Brussels sprouts, salt and pepper; cook and stir 10 to 12 minutes or until sprouts are crisp-tender. Add walnuts and dried cherries; cook and stir 1 minute.
TIPS
1. All the ingredients can be prepped up to 1 day before and kept covered in the refrigerator until ready to cook.
This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.
Recipe adapted from:
https://www.tablespoon.com/recipes/sauteed-brussels-sprouts-with-toasted-walnuts-and-dried-cherries/eeabea7d-92df-4c4a-b38c-a7e22cfab5caThis recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.
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