1. Bring a medium saucepan of salted water to boil. Add Brussels sprouts, artichoke and carrot; boil for 5 minutes, then strain and pat dry with a paper towel. Halve Brussels sprouts. 2. In a medium skillet, heat oil and sage over medium heat for 1 minute. Add blanched vegetables and cook, stirring occasionally, for 10 minutes. 3. Remove from heat, add walnuts and stir to combine. Season with salt and pepper to taste. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
