Brussels Sprouts

1. 1

   Cook a pound of halved brussels sprouts cut-side down in a skillet with oil and a little water or vegetable stock over medium heat, covered and undisturbed, until brown and tender, 20 to 30 minutes.

2. 2

   (Check occasionally and lower the heat and/or add more water if the sprouts threaten to burn.)

3. 3

   Put the sprouts in a serving bowl and drizzle with vinegar; set aside.

4. 4

   Add a handful of chopped walnuts and a couple of cloves of minced garlic and cook, stirring, for about 5 minutes; add mixture to the brussels sprouts.

5. 5

   Put a bit more oil and a smashed clove of garlic in the skillet, then add 2 slices of good bread, cut into cubes, and brown lightly.

6. 6

   Toss croutons with sprouts and serve.

No additional tips available.