Forest meets field in this hearty, flavorful dish that’s perfect for winter weather. Here, Brussels sprouts are loaded with zingy freshly grated ginger; kissed with sweet orange; and finished with a delicious topping of sweet, toasted walnuts and tart, dried cranberries for the perfect balance of sweet, savory, and bright.
Wonderful walnuts
Calorie and nutritionally dense walnuts are high in omega-3 fatty acids and selenium, which contribute to heart health and healthy thyroid function respectively.
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This recipe originally appeared on alive.com as “Brussels Sprouts with Orange, Ginger, and Walnuts.”
Ingredients
- 1/2 cup shelled walnut halves
- 1 tsp maple syrup
- 1/4 tsp cinnamon
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp grated gingerroot
- 3 garlic cloves finely sliced
- 1/4 cup finely chopped shallot
- 14 oz Brussels sprouts trimmed and quartered
- 1/4 cup orange juice
- 1 tsp orange zest
- 1 Tbs[ Dokpm ,istard
- 1/4 cup water
- 1 Tbsp dried cranberries
Instructions
- In medium skillet over low heat, toast walnuts, stirring constantly, for 3 to 5 minutes, or until just golden. Remove from heat, add maple syrup and cinnamon to walnuts, stir vigorously, and set aside to cool.
- Clean pan and add olive oil, ginger, garlic, and shallot. Sauté over medium-low heat for about 5 minutes, or until soft. Add Brussels sprouts, stir to combine with shallots, ginger, and garlic; raise heat to medium and sauté for 1 to 2 minutes. Add orange juice, orange zest, and mustard and stir to combine. Add water and allow to simmer for 5 to 10 minutes, or until sprouts are tender but still have a bit of a bite. Add reserved walnuts and cranberries. Toss to combine and transfer to serving bowl or plate.
