Howdy, Walker. Here's my personal favorite, and most-requested, T-day recipe:
BeanLady's Holiday Brussels Sprouts
(Feeds 3 hungry people, sidedish for 6)
1 1/2 dry quart Brussels sprouts, stemmed
1 cup peeled baby carrot nibbles
1 cup walnut halves
4 sundried tomato slices (or more, to taste)
3 tbsp. walnut oil
1 tbsp. very good extra-virgin olive oil
4 cloves garlic (more or less to your taste)
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.
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.
Chop softened tomatoes into bite-size pieces and add, together with olive oil, to saucepan. Stir and combine.
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.
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.)
