Brussels Sprouts with Shallots and

Pecans

Brussels sprouts are high in fiber, vitamin A, potassium,
and calcium. Their delicate leaves balance perfectly with
the crunch of pecan and the slightly sweet essence of
shallot. SERVES 4

8 ounces raw Brussels sprouts

1 ounce raw pecans, chopped

1 tablespoon extra virgin olive oil

2 small shallots, minced

1 tablespoon walnut oil

Remove stem ends of sprouts and cut a crisscross in the
bottom of each to ensure even cooking. Fill a 2-quart
saucepan with 1 quart of water and bring to a boil. Insert
steamer basket, add sprouts, and steam for ten to twelve
minutes. Plunge sprouts into a bowl filled with ice water to
stop the cooking process. Peel the outer leaves from each
sprout and set aside. Chop sprouts and combine with
pecans.