Another great recipe adapted from Vegetarian Times, February 2009. I know this is the wrong season for this recipe but I plan to use frozen Brussels sprouts this evening to accompany our dinner.
1/2 cup walnuts, coarsely chopped
2 tsp. olive oil
1 1/2 lb. Brussels sprouts, trimmed & halved
2 shallots, sliced (1/4 cup) or 1/2 yellow onion, minced
1 clove garlic, minced
1/4 cup coarsely chopped dried cranberries
1 Tbsp. maple syrup
Heat a large skillet over medium-high heat. Toast walnuts, set aside.
Wipe out skillet, and return to heat. Add olive oil and Brussels sprouts, cook 5 minutes, until browned, stirring occasionally. Add shallots & garlic, cook 1 minute more.
Stir in cranberries, maple syrup and 1 cup water. Partially cover skillet, reduce heat and simmer until Brussels sprouts are just tender and most of the water has evaporated (about 5-7 minutes).
Place in a serving bowl and sprinkle on toasted walnuts. Season with salt & pepper. Drizzle with walnut oil if desired.