I think brussels sprouts get a bad rap and people just assume they don't like them. Maybe brussels sprouts are in the same category with broccoli and any other green vegetable that we don't like when we're children so we assume we don't like them as adults. Myself included.
I didn't know I liked brussels sprouts until about a year ago. For some reason we didn't eat them much growing up, and it never dawned on me to try them. Even though I learned to love vegetables years ago, it never dawned on me that I might like brussels sprouts. Until, like I said, about a year ago. Since that time, I can't get enough of them. Sometimes I roast them with oil, salt, and pepper. Sometimes I steam them. Regardless of how I prepare them, they're always delish. This recipe, though, beats them all. Best brussels sprouts ever. When I served them, my husband told me they were the best thing we've had in a long time. Yep, they're that good.
1/2 cup coarsely chopped walnuts
2 tsp grapeseed oil
1 1/2 lb brussels sprouts, halved
2 shallots, halved and sliced
1 clove garlic, minced
1/4 cup coarsely chopped dried cranberries
1 tablespoon honey
1 cup water
1 tablespoon walnut oil (I didn't have walnut oil so I used truffle oil)
Heat large skillet over medium-high heat. Add walnuts and toast 3 to 4 minutes or until fragrant. Transfer to plate and set aside.
Wipe out skillet and return to heat. Add grapeseed oil and swirl skillet to coat bottom. Add Brussels sprouts and cook 5 minutes or until browned, stirring occasionally. Add shallots and garlic and cook 1 minute more.
Stir in cranberries, honey, and 1 cup water. Partially cover skillet, reduce heat to medium, and simmer 5 to 7 minutes or until most of liquid has evaporated and
Transfer to serving bowl. Stir in walnut oil and toasted walnuts. Season with salt and pepper.