- Trim the bottoms of the Brussels sprouts and cut them in half. Bring a saucepan of water to a full boil over high heat and blanch the Brussels sprouts for 2 minutes. Drain them in a colander and immediately run them under cold water to stop the cooking. Let them drain well.
- Heat a sauté pan over high heat and add the 2 Tbsp (30 mL) of olive oil. Add the sprouts and sauté for about 7 minutes, letting them brown a bit as you warm them through. Add the lemon juice to the pan, toss well and then transfer the sprouts to a serving platter.
- Top the sprouts with the cheese and drizzle with some walnut (or olive) oil, nudging them around a little to allow the cheese to melt in. Sprinkle with the chives and toasted buckwheat kasha (or walnuts). Serve immediately.
Make Ahead Tip: Blanch your Brussels sprouts 1 day ahead (step 1) and refrigerate them in an airtight container until it is time to pop them in the sauté pan and finish off the dish.
From Set for the Holidays with Anna Olson, Appetite by Random House, 2018.