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Sprouts with Walnuts, Shallots and Camelina Seeds

Just when you thought sprouts couldn't get any better, The Cook & Him come up with the inspired idea of combining them with nutty camelina seeds. Perfect for Christmas Day. Or any other day.

Sprouts with Walnuts, Shallots and Camelina Seeds

The Cook and Him have come up with the goods yet again. This quick but sumptuous recipe makes Brussels Sprouts even more delicious by combining them with walnuts, shallots and camelina seeds.

Serves 2
Preparation time: 10 mins; Cooking time: 20 mins


  • 500g Brussels Sprouts
  • Drizzle Olive Oil
  • 2 Banana Shallots, peeled and finely diced
  • Large handful Walnuts, roughly chopped
  • 5 sprigs fresh Thyme Leaves
  • 1 tbsp Camelina Seeds
  • Salt and Pepper to season


  1. Remove any tough or overly grubby outer leaves from the sprouts and give a rinse under cold water. Put into a medium/large saucepan with a pinch of salt
  2. Boil the kettle then pour over the sprouts,enough water to cover them, bring back to the boil then simmer for 5-10 minutes. How long depends on the size of the sprout - test with the point of a knife, it should slide into the sprout fairly easily but there still be some 'bite' - you don't want overcooked, mushy sprouts!
  3. Drain then submerge in cold water to stop any further cooking. Drain again
  4. Put the shallots along with a drizzle of olive oil in a smallish frying pan and gently saute until they are soft and translucent
  5. Add the walnuts and thyme and toss together
  6. Add the sprouts and camelina seeds and a good dash of salt and pepper
  7. Toss or stir over a medium/high heat until the outside of the sprouts are just starting to caramelise
  8. Serve immediately

The Cook and Him
The Cook and Him


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