Brussels sprouts, oh, how they are a hated vegetable. I absolutely used to hate them as a child. The only way I was served them was from the frozen ones found in boxes in the freezer aisle. I absolutely couldn’t stand them, and I only managed to swallow them as quickly as possible to get it over with, as I, of course, was taught to finish my plate. Being the oldest, I had learned to just get it over with and eat them quickly. At the same time, I watched my brothers fight it and even occasionally psych themselves out so much to cause drama. One of my brothers even worked himself up enough that he quite often barfed the slimy balls back up. Sometimes there was a cheese sauce to mask the slimy round balls of horror, but that really never truly masked their vile nature.
It took me many years into adulthood to finally get the courage to try them again and get over my childhood nightmares. Then, finally, I tried a friend’s brussels sprouts at a dinner party, and they were a revelation. They weren’t those slimy, stinky balls of revulsion but toasted pieces of glorious goodness. I had never had them cooked from fresh before, and that made all the difference. Why they still sell those horrible frozen balls of terror is beyond me, as you can cook them from fresh easily, and they are incredible. I have then gone on to cook them many times over the years. I’ve had them roasted and braised in a casserole, but my favorite way is cooking them in browned butter with some walnuts to bring out the best of both flavors.
I first learned how to cook them in browned butter from one of my treasured cookbooks: Julia Child’s The Way To Cook. It is a fabulous cookbook from my favorite author. I have been watching Julia on HBO, and it reminded me of how I found this recipe and have made it numerous times. If you have not watched Julia, I recommend it highly. It is a joy to watch how she became a TV personality and cooking icon and worth your time. Soon after making them Julia’s way, I decided to add walnuts. I wanted to bring even more toasty goodness to this without overcomplicating them. They are wonderful with Brussels sprouts and bring out incredible flavors together. And my recipe was born. I love these so much that I have been known to eat a big plate of them as my dinner!
Try this recipe out, and it will change your mind about brussels sprouts. They are delightful and delicious. With the added crunch of walnuts, they are an explosion of flavor in every bite. Make these, and you will not have your guests running for the hills but eagerly devouring every morsel.
That is all for this week. I hope you are all staying safe and healthy out there in these troubling times. Please think of others in your choices. We all need to get through this crazy world together. Until next week!
- 1-2 quarts brussels sprouts
- 3 tablespoons butter
- ¾ cup coarsely chopped walnuts
- Salt and freshly ground black pepper
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Put a large pot of water (large enough to hold 6 quarts or more of water) with a lid to boil.
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While the pot is heating up, trim the ends and any loose leaves from the brussels sprouts.
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Pierce the ends about ¼ inch deep with a paring knife to help with even cooking.
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When the water is boiling, salt the water heavily.
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Add the prepared brussels sprouts to the water and bring it back to a boil.
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Blanch them for 4-5 minutes, depending on their size.
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Drain the brussels sprouts and rinse with cold water to stop the cooking process. Drain well.
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Cut each brussels sprout in half lengthwise and discard any loose leaves.
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Heat a 10-inch skillet over medium-high heat and add the butter.
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Let the butter completely melt and begin to bubble.
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Add a light amount of salt and freshly ground pepper.
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Add the prepared brussels sprouts and walnuts.
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Toss and stir until the brussels sprouts begin to brown lightly and the walnuts are fragrant.
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Serve immediately.
