Brussels Sprouts with Sweet Bell Pepper and Walnuts

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Brussels Sprouts with Sweet Bell Pepper and Walnuts

 

1 pound brussels sprouts

1 small yellow or red bell pepper

1/2 cup walnuts

1 tablespoon olive oil

1 tablespoon walnut oil

1/4 cup thinly sliced shallots

1 large clove garlic, thinly sliced

1 teaspoon chopped fresh thyme

1/2 teaspoon sugar

Salt

Freshly ground pepper - optional

 

Trim off and discard any blemished outer leaves and dark areas at the base of

each brussels sprout. Cut each sprout in half. Stem and seed bell peppers and

cut into 1/2-inch squares. Bring a large pot of salted water to a boil over

high heat. Add brussels sprouts and cook until tender but still firm, 7 to 10

minutes. Drain.

 

In a large frying pan, toast walnuts over medium heat, stirring, until lightly

browned and fragrant, about 3 minutes. Remove from pan and set aside. In the

same frying pan, blend olive and walnut oils over medium heat. Add bell pepper,

shallot, and garlic; cook, stirring occasionally, until softened but not

browned, about 5 minutes.

 

Stir in brussels sprouts, toasted walnuts, thyme, and sugar. Cook, stirring,

until sprouts are lightly glazed and heated through, about 2 minutes longer.

Season to taste with salt and pepper.

 

Servings: 4 to 6