This is how Heather’s mom prepares Brussel sprouts. She probably uses a recipe, but this is how Heather has adapted it over the years.
Ingredients:
1 lb Brussels sprouts (sliced in thirds)
2 leeks
1 tbsp olive oil
1 tbsp butter
1/4 cup water
3 tbsp balsamic vinegar
2 tbsp maple syrup
Salt and pepper to taste
1/4 cup walnuts, chopped
Preparation:
In large frypan, sauté Brussels sprouts and leeks in olive oil and butter, about 4 minutes. Add the rest of the ingredients, except walnuts. Cook until the sprouts are tender, about 10 minutes. Toast walnuts 5 minutes in dry frypan, stirring frequetly, then toss over Brussels sprouts just before serving.