Hey Lori – I had the best brussels sprouts tonight. They were starting to look a little peeked sitting at the bottom of the fridge, even though they hold up well for a long time. I knew it was time to eat em. Don’t know why I resisted, after making this recipe I could eat nothing but big bowlfuls of this cancer fighting cruciferous vegetable. It’s a new favorite.
Finely slice up brussels sprouts and rinse with water in colander. Mince 1 clove of garlic. Heat pan with Tbsp olive oil, throw the garlic in the pan. Add brussels sprouts, saute for 4-5 minutes. Sprinkle with salt and 1-2 Tbsp brown sugar and a handful of chopped walnuts, stir to coat. Voila!
The walnuts probably tasted great, but they look like mucus wads in the photo.
I should have posted the sprouts I made over a week ago. I buy them on a branch and cut them in half, and make them toasty brown in butter and garlic. It’s a southern style.