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Sweet Curried Brussels Sprouts With Toasted Walnuts

Sweet Curried Brussels Sprouts With Toasted Walnuts | Killing Thyme
I bought these gorgeous gems at Earth Fare about a week ago, and I could *not* believe how big and beautiful they were. I guess it’s a little hard to tell by looking at these images, but they were just a bit smaller than clementines. Most people seem to have a funny relationship with Brussels Sprouts; they claim to dislike them until they’re pan-seared to a light crisp (the sprouts, not the people) and bathed in a butter sauce with shallots and some type of nut. Fair enough, I guess. The combination is pretty immaculate.

Sweet Curried Brussels Sprouts With Toasted Walnuts

To appease to Brussels Sprout lovers and doubters alike, I decided to bring a mix of sweet, buttery and nutty to the table with these undeniable bites.

Sweet Curried Brussels Sprouts With Toasted Walnuts | Killing Thyme

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Part of my New Year’s Resolution for blogging was to include more interesting veggie sides. They’re an essential part of a square meal, and I think I lacked focus on them. Between this recipe and my Roasted Broccoli With Garlic + Parmesan from not long ago, I’d say we’re off to a decent start. I’ve got another sitting in the archives, but another part of my resolution was to have a better (and consistent) posting schedule. So, sit tight.

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Sweet Curried Brussels Sprouts With Toasted Walnuts

Hold the cheese sauce; these Brussels Sprouts are tossed in a sweet curried butter and topped with toasted walnuts.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Killing Thyme

Ingredients

  • 8 - 10 oz Brussels Sprouts halved with the tough ends cut off
  • 1 tsp olive oil
  • 2 tsp Curry powder
  • 3 TBSP butter can add more later if desired, melted
  • 1/2 tsp brown sugar I used coconut palm sugar
  • 2 TBSP diced shallots
  • 2 TBSP toasted walnuts roughly chopped

Instructions

  • Heat olive oil in a skillet over moderate heat.
  • Place the Brussels Sprouts into the skillet, flat side down. Cook until flat side is golden brown, approx. 5-7 minutes.
  • Turn the sprouts over and cook for another 5-7 minutes. At that point, the sprouts should be tender enough to pierce with a fork.
  • In the meantime, stir the curry powder and brown sugar into the melted butter and beat with a fork until thoroughly blended.
  • Once the Brussels Sprouts are tender, add the butter and shallots to the skillet and toss to coat.
  • Simmer over low heat until the shallots are tender, approx. 5 minutes.
  • At this point, you can add more butter if you wish.
  • Transfer the Brussels Sprouts to a serving dish and sprinkle with the toasted walnuts.

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