BRUSSELS SPROUTS WITH
SWEET BELL PEPPER AND WALNUTS

1 pound brussels sprouts
1 small yellow or red bell pepper
1/2 cup Diamond Sliced Walnuts
1 tablespoon butter
1 tablespoon Diamond Roasted Garlic Walnut Oil or Walnut Oil
1/4 cup thinly sliced shallots
1 large clove garlic, thinly sliced
1 teaspoon chopped fresh thyme
1/2 teaspoon sugar
Salt
Freshly ground pepper

Trim off and discard any blemished outer leaves and dark areas at the base of each brussels sprout. Cut each sprout in half. Stem and seed bell peppers and cut into 1/2-inch squares.

Bring a large pot of salted water to a boil over high heat.

Add brussels sprouts and cook until tender but still firm, 7 to 10 minutes. Drain.

In a large frying pan, toast walnuts over medium heat, stirring, until lightly browned and fragrant, about 3 minutes. Remove from pan and set aside.

In the same frying pan, melt butter with walnut oil over medium heat. Add bell pepper, shallot, and garlic; cook, stirring occasionally, until softened but not browned, about 5 minutes.

Stir in brussels sprouts, toasted walnuts, thyme, and sugar. Cook, stirring, until sprouts are lightly glazed and heated through, about 2 minutes longer. Season to taste with salt and pepper.

Servings: 4 to 6
Source: Diamond Foods, Inc.