Brussels Sprouts with Toasted Walnut Vinaigrette

¼ cup coarsely chopped walnuts

2 bags (12 ounces each) frozen Brussels sprouts (see note)

2 tablespoons walnut oil (see note)

1 tablespoon vegetable oil

1 tablespoon fresh lemon juice

½ teaspoon sugar

¼ teaspoon salt

Spread the walnuts on a microwave-safe plate and microwave, uncovered on high, 1 minute at a time, stirring and tossing every 30 seconds, until lightly toasted and fragrant, about 2 to 3 minutes.

Microwave the Brussels sprouts until just warmed through but not scalding hot, according to the package directions.

Meanwhile, pour all of the oil, lemon juice, sugar and salt in a small jar with a lid. Shake until well combined, and set aside.

Pour the Brussels sprouts and walnuts into a serving dish. Shake the dressing to recombine, and pour it on top. Toss well to coat the sprouts and nuts with dressing. Serve at once. (The sprouts should be more or less at warm room temperature.)

Serves six.

Cook's notes: For testing purposes, we used Birds Eye Steamfresh baby Brussels sprouts. While the bag indicates it contains about 40 sprouts, our bag contained only 19 sprouts, so we used two bags. The recipe can be cut in half. Just make the full amount of vinaigrette, use half of it with the sprouts and refrigerate the rest for up to a week for a delicious salad dressing.

If you can't find walnut oil, use 1 tablespoon Asian (dark) sesame oil and 2 tablespoons vegetable oil. You also can use all vegetable oil (3 tablespoons). By the way, both walnut and sesame oils can go rancid quickly and should be stored in the refrigerator.

Leftovers can be reheated gently in the microwave.

Nutrition values per serving: 140 calories, 11 g fat (1 g saturated), 10 g carbohydrates, 5 g fiber, 5 g protein, 0 cholesterol, 108 mg sodium.