More Brussels Sprouts – Poco-Cocoa
Easy, buttery Brussels sprouts tossed with pine nuts and served with fettuccine for a quick and delicious winter meal.
Ingredients
- 12 ounces Brussels sprouts, trimmed
- 8 ounces dried (or fresh refrigerated) fettuccine
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 tablespoons pine nuts
- grated Parmigiano-Reggiano
- 4 cups Brussels sprouts
- 4 T. sherry vinegar
- 4 T. pure Vermont maple syrup
- 1 T. Dijon-style mustard
- 1/2 cup walnut oil
- Pinch freshly grated nutmeg
- Salt and black pepper, to taste
- 1 cup coarsely chopped walnuts
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