Monday, March 16, 2020

Brussels Sprouts with Cherries and Toasted Walnuts

Yield: 15 servings


  • 5 lbs. Brussels sprouts, rinsed and cut in quarters
  • 12 tbsp butter
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 1/2 cups chopped & toasted walnuts
  • 1 1/3 cup dried cherries


  1. In a large Dutch oven, sautee the Brussels sprouts in the butter in batches.
  2. When sauteed, combine all ingredients into the Dutch oven and toss together.
  3. Bake at 350°F for 10-20 minutes (depending on how many batches you did and, consequently, how much they cooled off) to make sure all the sprouts are evenly warm.
  4. Serve hot.
Adapted from Tablespoon.

No comments:

Post a Comment