Brussels Sprouts Leaves W. Dried Cranberries, Toasted Walnuts

Total Time
30mins
Prep 25 mins
Cook 5 mins

Leafy green heads get a holiday makeover with cranberries and walnuts.

Directions

  1. Remove the Brussels sprouts leaves one by one. You may wish to thinly slice or simply discard the centre core. Blanch the leaves by plunging them into boiling salted water for two minutes. Remove and allow them to cool in ice cold water. Drain well.
  2. To reheat and serve, simply heat a good size frying pan over medium heat. Add butter and olive oil and toss in the leaves. Sauté gently, stirring and seasoning with salt and pepper. Add the walnuts and cranberries and finally the grated zest of lemon. Adjust the seasoning and transfer to a serving platter and serve.
  3. Makes 8 to 10 servings.
  4. Chef Michael Bonacini.

Reviews

(1)
Most Helpful

This is a really great recipe, and is a nice side dish. I just loved everything about it. The lemon zest, I think, adds a nice flavour to the dish.

Studentchef November 17, 2009

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