6 as a side
Brussels sprouts are a love/hate vegetable. Let this recipe surprise you—even the dubious will fall in love with sprouts. But it’s the experience of tasting the vegetable in an unexpected form—all the leaves separated, tossed in the skillet until tender and sweet—that really surprises.
- ¼ cup extra-virgin olive oil
- 1 large red onion, sliced
- 4 garlic cloves, crushed and peeled
- 2 pounds Brussels sprouts, trimmed, outer leaves removed, halved
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons white wine vinegar
- ½ cup whole walnut halves, toasted and then coarsely chopped
In a large straight-sided skillet, heat the olive oil over medium-high heat, add the onion, and cook until almost tender, about 5 minutes. Add the garlic. Once it is sizzling, add the Brussels sprouts and season with the salt and red pepper flakes. Sprinkle with the vinegar, reduce heat to medium, and cook, covered, until golden and tender, about 18 minutes, stirring occasionally. Add a couple of tablespoons of water at any point if it seems they’re sticking to the pan. Add the walnuts, and cook, stirring just until combined, about 1 minute. Remove garlic and serve hot.