brussels sprouts with walnuts & dried cranberries

Hi eclaire peoples! It is I, Mike Brogan, the mysterious man who lurks in the shadows at eclaire.name. Sometimes you may see me in various posts, but it may be just my finger or hand. But I’m here. I guess you could call me employee #1 at eclaire.name, with my title being co-official photographer. Yes that’s right, I take many of the photos on this ol’ site. I also do my best to master the web too, uh, I mean I’m the webmaster. :)

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You know what? I’m pretty much the luckiest dude out there. Why? If you’ve read eclaire.name for any length of time, you’ve seen the deliciousness that has gone on here. AND I GET TO EAT IT ALL! Ha ha ha yes, it is awesome to be me.

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I’m truly blessed to have a great partner in the kitchen. Emilie is totally down for any idea that I may have in the kitchen, even if it’s a really dumb one. So when I happened upon this recipe in the latest Vegetarian Times for Brussels Sprouts with Walnuts & Dried Cranberries, I proposed that we make it, and in just a few days, there we were…making it!

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When I was a kid I’m pretty sure I hated brussels sprouts (Laura, back me up here?). Wikipedia says that most people don’t like them because when they are overcooked they release a sulfurous odor. Well, today I (and maybe you?) learned something! DO NOT OVERCOOK YER BRUSSELS.

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A while back I gave in to Emilie’s demands and we roasted some fresh ones, and hey, they were actually pretty good! So now I’m down to eat them whenever.

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Vegetarian Times is a great magazine, but sometimes they forget to say what a dish should be served with. That happened with this, so we decided to serve this with some yummy polenta on the side, and that turned out to be a wise choice.

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This recipe was ridiculously easy to make, but it tasted really great…You should make it!

one year ago: barley risotto
two years ago: roasted veggies

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Brussels Sprouts with Walnuts & Dried Cranberries

yields 6 servings
borrowed from vegetariantimes.com

  • 1/2c coarsely chopped walnuts
  • 2t olive oil
  • 1½ lb brussels sprouts, halved
  • 2 shallots, halved and sliced (we only had 1 shallot so we substituted 1/8th c onion)
  • 1 clove garlic, minced
  • 1/4c coarsely chopped dried cranberries (I found this to be a little low so I bumped it up to 1/2 c)
  • 1T agave syrup (we substituted maple syrup)
  • serve with polenta and top with parmesan cheese, if desired
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  1. Use a decent-size skillet; heat over medium-high heat. Add walnuts, and toast 3-4 minutes. Dump these bad boys onto a plate or something, and get it out of the way.
  2. Wipe out the skillet and get it back on the stove. Add 2 t olive oil, then throw the Brussels sprouts on there for about 5 minutes, until they get a bit brown. Throw the shallots & garlic, then cook 1 more minute.
  3. Put in the cranberries, syrup, and some water. VT says 1 cup but that was too much, try 1/2.
  4. Partially cover the skillet, reduce the heat to medium, and simmer for about 7 minutes or until the water has evaporated and the sprouts are tender, but not soft. IF THEY ARE SOFT, BEWARE THE SULFUR!!
  5. Toss in walnuts, season with salt and pepper, and enjoy!

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