Brussels sprouts are high in fiber, vitamin A, potassium, and calcium. Their delicate leaves balance perfectly with the crunch of pecan and the slightly sweet essence of shallot.
SERVES 4
• 8 ounces raw Brussels sprouts
• 1 ounce raw pecans, chopped
• 1 tablespoon extra virgin olive oil
• 2 small shallots, minced
• 1 tablespoon walnut oil
1. Remove stem ends of sprouts and cut a crisscross in the bottom of each to ensure even cooking. Fill a 2-quart saucepan with 1 quart of water and bring to a boil. Insert steamer basket, add sprouts, and steam for ten to twelve minutes. Plunge sprouts into a bowl filled with ice water to stop the cooking process. Peel the outer leaves from each sprout and set aside. Chop sprouts and combine with pecans.
2. Heat olive oil in a cast iron skillet over medium heat, adding the chopped sprouts and pecan mixture. Cook and stir for five minutes. Add shallots and stir an additional minute. Just before serving, add the sprout leaves and cook for one minute. Toss thoroughly with walnut oil.
