Roasted Brussels Sprouts with Walnuts

Courtesy of Rebecca Taggart for The FruitGuys

INGREDIENTS

• Brussels sprouts,
  preferably fresh on the stalk
• Olive oil
• Walnut pieces
• Large salt crystals
• Lemon pepper
• Herbes de Provence

PREPARATION

1. Preheat oven to 375ºF.
2. Remove sprouts from stalk, wash, then trim the stems and remove any wilted outer leaves.
3. Cut each sprout in half, and place in a heavy baking dish.
4. Drizzle just enough olive oil over the halved sprouts so that they are lightly coated when mixed with a spoon. Place each half-sprout face down in the baking dish in a single layer. You may need two baking dishes.
5. Sprinkle with herbes de Provence, salt, and lemon pepper.
6. Add walnuts to fill some of the space available on the bottom of the pan.
7. Cover with aluminum foil and place in the oven for 30 minutes.
8. Check whether the face-down sides of the sprouts are browned. If not, place back in the oven for 15 more minutes, or until undersides are browned.

Cook’s note: This dish can be made before the meal and reheated just before serving. It is also good served at room temperature.