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Sprouts with Walnuts and Shallots - fantastic holiday side dish for sprout lovers! Nuttied up with crunchy walnuts and lovely little camelina seeds from Hodmedods | thecookandhim.com

Sprouts with Walnuts and Shallots

Prep: 10 mins | Cook: 20 mins | Total: 30 mins | Quantity: 2 portions

Ingredients

  • 500g Brussel’s sprouts
  • Drizzle of olive oil
  • 2 banana shallots – peeled and finely diced
  • Large handful walnuts – roughly chopped
  • 5 sprigs fresh thyme leaves
  • 1 tblsp Hodmedods Camelina Seeds
  • Salt and pepper

Instructions

  1. 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
  2. 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!
  3. Drain then submerge in cold water to stop any further cooking.  Drain again
  4. Put the shallots along with a drizzle of olive oil in a smallish frying pan and gently saute until they are soft and translucent
  5. Add the walnuts and thyme and toss together
  6. Add the sprouts and camelina seeds and a good dash of salt and pepper
  7. Toss or stir over a medium/high heat until the outside of the sprouts are just starting to caramelise
  8. Serve immediately

Notes

  • 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/