Eating in Color by Frances Largeman-Roth

Author:Frances Largeman-Roth
Language: eng
Format: epub
Publisher: Abrams
Published: 2013-09-19T16:00:00+00:00

⅓ cup (30g) WALNUTS, coarsely chopped

1 NAVEL ORANGE

2 tablespoons extra-virgin OLIVE OIL

1 SHALLOT, minced

2 pounds (900g) BRUSSELS SPROUTS, trimmed and halved

¼ teaspoon SALT

¼ teaspoon freshly ground BLACK PEPPER

1. Toast the walnuts in a small dry sauté pan over medium-high heat, shaking the pan occasionally, until fragrant, 4 minutes. Set aside. Zest the entire orange and juice half of it (approximately ¼ cup/60ml). Set the zest and juice aside and reserve the other half of the orange for another use.

2. In a 12-inch (30.5cm) sauté pan, heat 1 tablespoon of the oil over medium-high heat, then add the shallot and cook for 1 minute. Add half of the Brussels sprouts, cut side down, in a single layer, and sprinkle with ⅛ teaspoon of the salt. Cook for 4 minutes, then add half of the orange juice to the pan, flip the sprouts, and cook for 4 minutes more. Transfer the sprouts to a large serving bowl.

3. Add the remaining 1 tablespoon oil to the pan and cook the second batch of sprouts as you did the first, using the remaining ⅛ teaspoon salt and remaining orange juice. Add the second batch of sprouts to the serving bowl.

4. Toss the sprouts with the reserved walnuts and orange zest and season with black pepper. Serve warm, at room temperature, or chilled as a salad.

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