Tuscan Roasted Brussels Sprout Bulgur Salad | Italian Autumn Grain Bowl

Measure the bulgur into a saucepan, pour over twice the amount of hot, lightly salted water, then once boiling, turn down to low heat and cook covered for about 12-14 minutes, until the grains are tender and have absorbed the water. Remove from the heat, fluff with a fork, and let cool to room temperature.

In a dry skillet over medium heat, toast the walnuts for 2-3 minutes until fragrant and lightly golden brown. Tip onto a cutting board and, once slightly cooled, chop coarsely.

Trim the Brussels sprouts, remove the outer leaves, and cut them in half. In a large skillet, heat 2 tablespoons of extra virgin olive oil, place the Brussels sprouts cut-side down, and cook over medium-high heat for 6-8 minutes until a beautiful golden-brown crust forms on them. Add the crushed garlic, sprinkle with a little fine salt and ground black pepper, toss for another 1-2 minutes until the Brussels sprouts are crisp-tender, then remove from the heat.