- 10 brussels sprouts
- 2 garlic cloves, minced
- 2 tablespoons butter
- 1/2 cup chopped walnuts, toasted
- 2 green onions, chopped
- Place brussels sprouts in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender.
- In a large skillet, cook garlic in butter over medium heat for 1 minute. Add the brussels sprouts, walnuts and onions; heat through. Yield: 2 servings.
Originally published as Nutty Brussels Sprouts in Reminisce Extra January 2011, p45
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