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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Nutty Warm Brussels Sprouts Salad Recipe

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This recipe for Nutty Warm Brussels Sprouts Salad is from Grammy Mae's Friends & Family Cookbook: A Venture in Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp. extra-virgin olive oil, divided
1 garlic clove minced
1/3 c. breadcrumbs
3/4 lb. brussels sprouts, trimmed and halved
1/4 tsp. salt
1/8 tsp. black pepper
2 tbsp. finely chopped walnuts, toasted
1/2 ounce shaved asiago cheese
Directions:
Directions:
©
Heat 1 tsp. oil in nonstick skillet over medium heat. Add garlic; cook 1 minute or just until golden. Add breadcrumbs; cook 1 minute or until lightly browned. Transfer garlic mixture to a bowl. Separate leaves from brussels sprouts; quarter cores. Heat remaining tsp. oil over medium heat. Add leaves and cores to pan; cook 8 minutes or just until leaves wilt and cores are crisp-tender, stirring frequently. Remove from heat; toss with breadcrumb mixture, salt and pepper. Top with walnuts and cheese.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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