Remove any tough or overly grubby outer leaves from the sprouts and give a rinse under cold water. Put into a medium/large saucepan with a pinch of salt
Boil the kettle then pour over the sprouts, enough water to cover them, bring back to the boil then simmer for 5-10 minutes. How long depends on the size of the sprout - test with the point of a knife, it should slide into the sprout fairly easily but there still be some 'bite' - you don't want overcooked, mushy sprouts!
Drain then submerge in cold water to stop any further cooking. Drain again
Put the shallots along with a drizzle of olive oil in a smallish frying pan and gently saute until they are soft and translucent
Add the walnuts and thyme and toss together
Add the sprouts and camelina seeds and a good dash of salt and pepper
Toss or stir over a medium/high heat until the outside of the sprouts are just starting to caramelise
If you want to prepare these ahead you can boil the sprouts in advance then store into the fridge for a few days. Simply follow the remaining instructions when you want to serve them!
Recipe by The Cook & Him at https://thecookandhim.com/recipes/sprouts-with-walnuts-and-shallots/