RICHMOND, Va. (WTVR)- Local Chocolatier Kelly Walker shares her recipes for her signature Roasted Walnuts and Brussel Sprouts tossed in a savory Chocolate Vinegar Sauce.
http://www.chocolatesbykelly.com/
Chocolate Roasted Walnuts and Brussel Sprouts (Yield: 4 servings)
Ingredients:
- 1 lb. fresh brussel sprouts
- 2 cups raw walnuts
- ½ cup Chocolates By Kelly’s Chocolate Balsamic Vinegar
- ½ cup extra virgin olive oil
- ½ cup chopped red onion
- ½ tsp. minced garlic
- ¼ tsp. fresh minced ginger
- 1 tsp. sea salt
- 1 tsp. freshly ground black pepper
- Steam brussel sprouts until just tender (approximately 4 minutes). Do not overcook; they will be pan roasted later.
- Spread sprouts on a paper towel to remove excess moisture and allow to cool.
For sauce:
- Mix chocolate balsamic vinegar, olive oil, salt, pepper, and ginger together in a bowl. Set aside.
For walnuts:
- Preheat a large frying pan or skillet over medium-high heat.
- Sauté walnuts in 2 Tbsp. of your vinegar/olive oil mixture.
- When walnuts are golden brown (be very careful not to burn), remove from heat and place into mixing bowl and set aside.
For sprouts:
- Toss brussel sprouts, onion, and garlic in remainder of the vinegar/olive oil mixture, making sure to coat them evenly and completely.
- Preheat frying pan again to medium-high.
- Put entire brussel sprouts mixture into pan and sauté for 3-4 minutes until sprouts are toasted and sauce is reduced by half. (If it smokes at all, turn down heat immediately.)
- Pour into mixing bowl over the walnuts and mix together thoroughly.
