Nutty Brussels Sprouts


2 packages (10 ounces each) frozen brussels sprouts
1/4 cup (1/2 stick) margarine or butter
1/3 cup chopped walnuts
1/3 teaspoon salt
1/2 teaspoon ground ginger


In a large saucepan, bring 1 inch of salted water to a boil. Add the brussels sprouts and cook until tender-crisp, about 5 minutes. Drain well.

Meanwhile, in a large skillet, melt the margarine over medium-low heat. Add the walnuts, salt, and ginger and cook, stirring occasionally, until the nuts are lightly browned. Add the drained brussels sprouts and toss well. Serve hot.


6 servings


Leave a Comment