Roasted Brussels sprouts become slightly caramelized during the cooking process, giving them a sweeter, more complex flavor that is only enhanced by the shallots, nuts and cheese. Serve these alongside a Thanksgiving turkey or slow-cooked ham.
Roasted Brussels Sprouts with Shallots and Walnuts
2 tablespoons extra virgin olive oil
3 shallots, thinly sliced
6 cups Brussels sprouts, trimmed and halved
1/2 cup walnuts, chopped
Pinch of salt
Pinch of black pepper
1/2 cup shredded Parmesan cheese
Warm the olive oil in a large skillet over medium-high heat. Add the shallots and stir to coat with the oil. Cook until the shallots are translucent, about 3-5 minutes.
Add the Brussels sprouts and roast, stirring often, for 12-15 minutes, or until the cut sides are lightly browned.
Stir in the walnuts, salt and pepper. Cook just until the nuts are lightly toasted and aromatic, about 5 minutes.
Sprinkle with the Parmesan cheese and serve warm.
Recipe by Julie Grice.
See more from the 2014 Winter issue, including a spiced cider punch.