This was quick and very tasty and great side dish for just about anything. It comes, again, from NY Times Cooking (Mark Bittman) and can be added to (try adding lemon zest, fresh thyme or sage) or just used as-is. The croutons add a crunch that gives it a great texture.
For this you’ll need : 1 lb brussels sprout (cut in half), x2 garlic cloves (crushed) plus x1 garlic clove (finely chopped), 1/2 cup vegetable stock, 1/4 cup chopped walnuts, 1 cup day-old baguette (cut into 1/2″ cubes), olive oil, salt and pepper.
In a skillet add a good glug of oil and place over medium heat. Add the cut brussels sprout face down and then add the veggie stock. Add salt and pepper to taste. Bring to a boil, reduce heat to a simmer, cover and let cook under browned on the bottom and just turning soft – about 20 mins. Remove the sprouts from the skillet with a slotted spoon and place in to a serving bowl. Set aside.
In the same skillet, add a little bit more oil then add the two minced garlic cloves and the chopped walnuts. Toss well over medium heat and cook until nuts are just beginning to toast and garlic is fragrant – about 5 mins. Remove the toasted walnut/garlic from the skillet and add it to the sprouts. Stir together well with a wooden spoon. Loosely cover to keep warm.
Add another good glug of olive oil to the same skillet over medium heat and then add the bread cubes and the chopped garlic. Stir together well so that everything is coated. Cook, tossing often, over medium heat until the breadcrumbs are golden – about 8-10 mins.
Add the croutons to the top of the sprouts, combine well, and serve immediately.