January Vegetable: Brussels Sprouts (#1)

As indicated on the listie, I will be trying a new vegetable each month, cooked 3 different ways (number 24). This is the first entry in that category. (This entry also satisfies another item on the list, number 20, at least kind of. I did alter the recipe enough that the Husband doesn't think it counts.) More on Brussels sprouts (choosing them, storing them) to follow.

The Vegetable: Brussels Sprouts
The Cookbook: Fresh From the Farmers Market
The Recipe: Brussels Sprouts with Walnut Oil

Ingredients
1 tablespoon unsalted butter
1 1/2 tablespoons walnut oil
2 tablespoons chopped Italian parsley
2 tablespoons thinly sliced fresh chives
1 pound small Brussels sprouts
salt and freshly ground pepper

Method
Combine the first four ingredients in a large bowl. Trim Brussels sprouts ends. Bring a large pot of salted water to boil. Add sprouts and cook until tender, about 10 minutes. Drain and return to the pot over low heat. Cook briefly, shaking the pot until water evaporates. Transfer the sprouts to the large bowl and toss to combine. Season generously with salt and pepper and serve.

What I did:
I started by substituting olive oil for walnut oil because we didn't have any. I omitted chives. I halved the Brussels sprouts before cooking them. Does it count as making the recipe if I alter it that much? You be the judge.

The results:
Very good. The Husband (a sworn enemy of this particular vegetable) ate most of his serving. The walnut oil definitely would have added something spectacular, so when I remember to, I'll pick some up, and try again.