![]() white wine vinegar or apple cider vinegar and 2 Tbsp. Immediately transfer to a small bowl and add remaining 3 Tbsp. nigella seeds in a dry small skillet over medium-high heat until fragrant, 30–45 seconds. Roast until brussels sprouts are deep golden brown and charred in spots and walnuts are golden brown, about 2 minutes. Add ½ cup coarsely chopped raw walnuts and toss to combine. Roast, giving basket a shake halfway through, until tender, 18–20 minutes. Morton kosher salt in a large bowl to coat. brussels sprouts, trimmed, halved lengthwise, 3 Tbsp.
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