Roasted Brussels Sprouts with Walnuts

Community Recipe from

Ingredients

  • 3 pound(s) Brussels sprouts, quartered
  • 3/4 cup(s) extra virgin olive oil
  • 1 pinch(s) salt and pepper
  • 1 cup(s) walnuts
  • 1/4 cup(s) red wine vinegar
  • 1 tablespoon(s) grainy mustard
  • 2 tablespoon(s) honey
  • 2 clove(s) garlic, minced
  • 2 whole(s) shallots, minced

Preparation

  1. 1. Preheat the oven to 425°. In a large bowl, toss the brussels sprouts with 1/4 cup of the olive oil and season with salt and pepper. Spread the brussels sprouts on 2 large rimmed baking sheets and roast for about 45 minutes, stirring once or twice, until tender and charred in spots; shift the pans halfway through roasting.

  2. 2. Spread the walnuts in a pie plate and toast for about 8 minutes, until golden. Let cool, then coarsely chop the nuts.

  3. 3. In the large bowl, whisk the vinegar with the mustard and honey. Whisk in the remaining 1/2 cup of oil until emulsified. Add the garlic and shallots season with salt and pepper. Add the brussels sprouts and walnuts and toss well. Serve.

  4. ***Taken from Food and Wine magazine minus capers and anchovies NOV 2011
March 2012

This recipe is a personal recipe added by Kundalinigirl and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Brussels Sprouts with Walnuts Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy