Name: Brussels Sprouts with Cheddar Polenta and Spiced Walnuts
Yield: Makes 4 servings
Ingredients: Sea salt and freshly ground pepper; Yellow polenta, 1 cup (5 oz/155 g); Dried bay leaf, 1; Brussels sprouts, 1 lb (500 g), trimmed and halved lengthwise; White Cheddar cheese, 1 cup (4 oz/125 g) shredded; Extra-virgin olive oil, 2 tablespoons; Sea salt; Chili powder, 1 teaspoon; Garlic powder, ¼ teaspoon; Low-fat milk, 1 cup (8 fl oz/250 ml); Unsalted butter, 1 tablespoon, melted; Walnut pieces, ¾ cup (3 oz/90 g), roughly chopped; Brown sugar, 2 teaspoons; Fresh rosemary, 1 teaspoon finely chopped

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Brussels sprouts become deliciously sweet when roasted and can be cooked in the time it takes to simmer the cheesy polenta in this recipe. Sweet-salty spiced walnuts add crunch to this southern-inspired dish.

Ingredients

For the Spiced Walnuts

Walnut pieces, ¾ cup (3 oz/90 g), roughly chopped

Dinner
Snack
Main course
Gluten-free
Vegetarian
Autumn

Method

To make the nuts, preheat the oven to 375°F (190°C). On a baking sheet, toss the walnuts with the melted butter, brown sugar, rosemary, chili powder, garlic powder, and ¾ teaspoon salt.

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Ingredients

For the Spiced Walnuts

Method

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