by StrangeLove
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my 4 recipes »
Photo by StrangeLove
StrangeLove's Notes:
Expand1 pound Brussel Sprouts Ask a question about this ingredient
1 cup Walnut Halves Ask a question about this ingredient
1/3 cup Olive Oil Ask a question about this ingredient
2 tablespoons Vanilla Bean Paste Ask a question about this ingredient
1 tablespoon Balsamic Vinegar Ask a question about this ingredient
2 teaspoons Salt Ask a question about this ingredient
1/2 cup Heavy Whipping Cream Ask a question about this ingredient
1 tablespoon Balsamic Cream Ask a question about this ingredient
Turn oven to 375. Cut all sprouts lengthwise in half and set aside. Heat small skillet and add walnuts, stirring occasionally to keep them from burning. Cook until browned and toasted, about 5-10 minutes. Set aside
Ask a question about this stepIn a large bowl whisk together the salt, balsamic vinegar, vanilla bean paste and oilve oil. Add sprouts and walnuts, Toss thoroughly making sure all sprouts are well-coated. Lay the sprouts and walnuts out on a baking sheet and cook for about 30-45 minutes or until sprouts seem crisp and browned. They might looked burned but it is just the darkness of the balsamic.
Ask a question about this stepBefore serving, beat heavy whipping cream to hard peaks, fold in Balsamic Cream( I Iike to use the brand Cucina Viva Balsamic Cream)
Ask a question about this stepPlate sprouts and walnuts with a dollop of Balsamic Cream and enjoy!!
Ask a question about this stepgood recipe
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
Sounds incredibly intriguing and decadent...very original!