Randy Mayor; Leigh Ann Ross
6 servings (serving size: about 3/4 cup)

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.

How to Make It

Step 1

Place walnuts in a small skillet over medium heat; cook 3 minutes or until walnuts are lightly browned, shaking pan frequently. Remove from heat.

Step 2

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.

Ratings & Reviews

yoohoopug's Review

July 15, 2010
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.