1 bag of frozen Brussels sprouts
5 leeks, white & light green part only
handful of walnuts
olive oil, salt & pepper
Preheat your oven to 400 degrees. Defrost the sprouts in the microwave for a couple minutes, then cut in half. Wash & chop the leeks. In an oven-proof skillet, heat about a tablespoon of oil over medium heat, then sautee leeks & sprouts for a few minutes until they are softened a bit, maybe 5-10 minutes. Season to taste with salt & pepper. Toss in a handful of walnuts, then move the skillet to the oven & roast for about 20 minutes, stirring halfway through.