Today I went to the store with a short list that had maybe six things on it. But I left the store with at least a dozen items. How does that happen? Were the Brussels sprouts really so seductive that I couldn’t leave without them? (Yes.) Did I really need 18 eggs? (Yes.) And cake mix? (Actually, no, but I thought I did at the time.)
The grocery store is a wild temptress, for sure. Is it just me? Does that ever happen to you?
So, those Brussels sprouts. I didn’t really have any plans for them — I wasn’t even sure when I would use them. But, you know, I adore Brussels sprouts, so I knew I’d find a way.
I ended up whipping some up tonight as a little snack (they’d be equally good as a side dish). I roasted the Brussels sprouts with just a whisper of cooking oil and a sprinkle of salt and pepper. Then I mixed them with walnuts and grated Asiago cheese. Finally, I finished it off with a drizzle of walnut oil. The slightly sweet roasted Brussels sprouts have a rich, warmth to them with the infusion of walnut throughout. Perfect.
Roasted Brussels Sprouts with Walnuts and Asiago Cheese
1 heaping cup trimmed and halved fresh Brussels sprouts
cooking oil spray
salt and pepper
1 tbsp toasted walnuts
1 tbsp freshly grated Asiago cheese
1/2 tsp walnut oil
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Spread out the Brussels sprouts and spray very lightly with cooking oil spray. Sprinkle with salt and pepper. Roast for 15-16 minutes, until they begin to brown.
Toss the Brussels sprouts with the walnuts and Asiago cheese. Pour into a bowl. Drizzle with walnut oil. If desired, sprinkle with a little additional salt (recommended).