Howdy, Walker. Here's my personal favorite, and most-requested, T-day recipe:<br><br><br><br>
BeanLady's Holiday Brussels Sprouts<br><br><br><br>
(Feeds 3 hungry people, sidedish for 6)<br><br><br><br>
1 1/2 dry quart Brussels sprouts, stemmed<br><br>
1 cup peeled baby carrot nibbles<br><br>
1 cup walnut halves<br><br>
4 sundried tomato slices (or more, to taste)<br><br>
3 tbsp. walnut oil<br><br>
1 tbsp. very good extra-virgin olive oil<br><br>
4 cloves garlic (more or less to your taste)<br><br><br><br>
Method: First, bring water to boil in bottom of steamer kettle. Slice the sprouts and larger baby-carrot segments in half lengthwise. Meanwhile, drizzle the good olive oil over the sundried tomatoes on a small saucer, to soften. Crush the garlic cloves in a garlic press.<br><br><br><br>
In a big saucepan, saute the walnut halves in the walnut oil until fragrant. Then add the crushed garlic and continue to saute until the garlic is creamy.<br><br><br><br>
Chop softened tomatoes into bite-size pieces and add, together with olive oil, to saucepan. Stir and combine.<br><br><br><br>
Now, steam the sprouts for a couple of minutes, just until bright green and pierce-able with a fork. Throw the carrot pieces in at the very end and barely steam. Remove from steam, add to saucepan, and mix together well.<br><br><br><br>
Add a little salt and coarse-ground pepper before serving. (Looks very sumptuous heaped in a dish, next to your sweet potatoes and stuffed squash.)
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