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.