Agreed. This is a very simple side with flavors that aren't too overpowering. I used pecans instead, and they worked out great. I plan to use it for my Thanksgiving dinner this year.
Steamed Brussels Sprouts and Cauliflower with Walnuts
Randy Mayor; Leigh Ann Ross
This quick and versatile side dish is good with roasts or chicken. A serving boasts nearly one-fourth of daily fiber needs while the walnuts add a dose of heart-healthy unsaturated fat.
Yield: 6 servings (serving size: about 3/4 cup)
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Amount per serving
- Calories: 104
- Calories from fat: 30%
- Fat: 3.5g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 2.5g
- Protein: 6.4g
- Carbohydrate: 15.2g
- Fiber: 6.3g
- Cholesterol: 0.0mg
- Iron: 1.8mg
- Sodium: 222mg
- Calcium: 68mg
- 6 tablespoons coarsely chopped walnuts
- 2 1/4 cups trimmed Brussels sprouts (about 1 pound), halved
- 3 cups cauliflower florets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon fresh lemon juice
- Place walnuts in a small skillet over medium heat; cook 3 minutes or until walnuts are lightly browned, shaking pan frequently. Remove from heat.
- Steam Brussels sprouts, covered, 10 minutes or until tender. Add cauliflower to pan; steam, covered, 2 minutes or just until tender. Drain. Combine Brussels sprouts, cauliflower, salt, pepper, and juice in a medium bowl; toss to combine. Sprinkle evenly with walnuts.
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Steamed Brussels Sprouts and Cauliflower with Walnuts Recipe at a Glance
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