Brussel sprouts conjure up images of my childhood….not the good moments, unfortunately.  I remember whining and crying at the dinner table as I faced a plateful of mushy baby cabbages that made me want to gag.  I know that so many of you must have had similar experiences, which is why I am SO excited to introduce you to THIS recipe.  I’m not exactly sure when my mom started making this version of brussel sprouts, but I am very grateful for the change.  Trust me.  This recipe makes me WANT to eat brussel sprouts just about every day.  Give this a try.

Ingredients:

1 lb brussel sprouts
1 Tbsp olive oil
2 tsp balsamic vinegar
¼ cup vegetable broth
⅓ cup crushed walnuts
salt & pepper (optional)

Step 1
Cut the hard end off of each brussel sprout, and slice each one into fourths.

Step 2
Heat 1 tablespoon of olive oil in a deep pan, and sautee the brussel sprouts for 5 minutes until they are golden in color.

Step 3
Add ¼ cup of vegetable broth and 2 teaspoons of balsamic vinegar to the pan.  Stir the liquid, and then cover the pan.  Allow ingredients to simmer over a low flame for 5 minutes.

Step 4
Mix ⅓ cup of crushed walnuts into the pan.  Add salt and pepper to taste.