Roasted Brussels Sprouts with Walnuts

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  • 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


  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.

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