Best 5 Brussels Sprouts With Toasted Walnuts Recipes
Are you looking for a healthy and delicious side dish that's packed with flavor? Look no further than Brussels sprouts with toasted walnuts. This classic dish is made with fresh Brussels sprouts, toasted walnuts, and a simple dressing that brings out the natural sweetness of the sprouts. It's a great way to get your daily dose of vegetables, and it's also a great addition to any holiday meal.
This recipe includes three variations to cater to different dietary preferences and tastes:
1. **Classic Brussels Sprouts with Toasted Walnuts:** This is the original recipe that combines Brussels sprouts, toasted walnuts, and a tangy dressing made with olive oil, lemon juice, salt, and pepper.
2. **Honey-Balsamic Brussels Sprouts with Toasted Walnuts:** This variation adds a touch of sweetness and tang with a honey-balsamic glaze. The glaze is made with honey, balsamic vinegar, olive oil, salt, and pepper.
3. **Maple-Bacon Brussels Sprouts with Toasted Walnuts:** This indulgent variation incorporates the irresistible flavors of bacon and maple syrup. The dressing is made with maple syrup, bacon fat, olive oil, salt, and pepper.
No matter which variation you choose, you'll end up with a delicious and nutritious side dish that's sure to impress your family and friends.
BRUSSELS SPROUTS WITH LEMON AND WALNUTS
Garlicky, buttery sauteed Brussels sprouts are brightened with fresh lemon juice and finished with toasted walnuts in this tasty Thanksgiving side dish. Serve alongside our Classic Brined and Roasted Turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil; insert steamer rack. Add Brussels sprouts; steam until bright green and just tender, about 7 minutes. Transfer to a plate.
- Melt butter in a large skillet over medium heat. Add garlic; cook, stirring, until soft, about 2 minutes. Stir in Brussels sprouts; cook until warmed through, about 2 minutes. Season with salt and pepper. Stir in lemon juice and walnuts.
BRUSSELS SPROUTS WITH TOASTED WALNUTS
To separate brussels sprout leaves, cut the stem from each sprout and ease apart the layers.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Heat butter and oil in a large skillet over medium heat until butter has melted. Add brussels sprout leaves; cook, stirring often, until bright green and just tender, 5 to 6 minutes. Stir in walnuts and lemon juice. Season with salt and pepper.
BRUSSELS SPROUTS WITH WALNUTS
Steps:
- Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
- In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan. Add the remaining 2 tablespoons of butter and when melted, add the walnuts and cook, stirring, until golden and fragrant, about 2 minutes. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
- Transfer to a serving bowl and sprinkle with the Parmesan. Serve immediately.
BRUSSELS SPROUTS #1 (ROASTED WITH WALNUTS)
Coming from a Standard American Diet (SAD) background, Brussels sprouts have not been a regular part of my diet. Now I understand the importance of them, in part because of websites such as http://www.WHFoods.com, where they write about the benefits in great detail. People with existing and untreated thyroid problems should read the Safety section. Their peak season is autumn through early spring. So far, this is my favorite way to eat Brussels sprouts. I adapted the recipe from a produce section recipe rack card.
Provided by Netgirls Healthy Co
Categories Vegetable
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Bring a medium pot of water to a boil.
- Wash sprouts, trim the bottoms, and remove outer leaves. Cut an X in the stem to promote even cooking.
- Add Brussels sprouts to the pot and cook for 5 minutes.
- Drain well.
- Return to pot.
- Stir in oil, vinegar, and pepper.
- Spray a shallow roasting pan with olive oil spray.
- Spread sprouts in pan.
- Bake for 10 minutes.
- Stir.
- Bake for another 10 minutes.
- Remove from oven and add walnuts.
- Bake for an additional 5 minutes.
Nutrition Facts : Calories 363.2, Fat 30.3, SaturatedFat 3.4, Sodium 48.6, Carbohydrate 20.3, Fiber 7.9, Sugar 4.7, Protein 10.3
ROASTED BRUSSELS SPROUTS WITH GRAPES AND WALNUTS
Make and share this Roasted Brussels Sprouts With Grapes and Walnuts recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Trim the Brussels sprouts of any dry ends and loose leaves, then halve. Place halved sprouts along with grapes and walnuts on a rimmed baking sheet. Turn some of the cut sides down. (I line my sheet with foil for quick clean up.) Drizzle the olive oil evenly over the top, sprinkle with thyme, salt and pepper and toss to coat.
- Roast for 25-30 minutes or until the sprouts are well-browned in places, the nuts are fully toasted and the grapes are darkened in color and very plump.
- As soon as you remove the pan from the oven drizzle the balsamic vinegar over the contents of the pan and toss to coat. Transfer to a serving dish and sprinkle with a little additional sea salt, if desired.
Nutrition Facts : Calories 245.2, Fat 16.7, SaturatedFat 1.9, Sodium 23.9, Carbohydrate 23.6, Fiber 5, Sugar 14, Protein 5.8
Tips:
- Choose fresh, firm Brussels sprouts. Look for sprouts that are deep green in color and have tightly closed leaves. Avoid any sprouts that are yellowed or have brown spots.
- Trim the Brussels sprouts. Cut off the stem end of each sprout and remove any wilted or damaged leaves.
- Blanch the Brussels sprouts. This will help to tenderize them and remove some of their bitterness. To blanch the sprouts, bring a large pot of salted water to a boil. Add the sprouts and cook for 3-4 minutes, or until they are bright green and tender. Drain the sprouts and immediately transfer them to a bowl of ice water to stop the cooking process.
- Toast the walnuts. This will bring out their flavor and make them more crunchy. To toast the walnuts, spread them out on a baking sheet and bake them in a preheated 350°F oven for 5-7 minutes, or until they are golden brown. Stir the walnuts once or twice during baking.
- Make the vinaigrette. The vinaigrette is a simple mixture of olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Whisk all of the ingredients together in a small bowl until well combined.
- Assemble the salad. In a large bowl, combine the blanched Brussels sprouts, toasted walnuts, dried cranberries, and crumbled bacon. Drizzle the vinaigrette over the salad and toss to coat. Serve immediately.
Conclusion:
Brussels sprouts with toasted walnuts is a delicious and healthy salad that is perfect for a light lunch or dinner. The Brussels sprouts are tender and slightly bitter, while the walnuts add a crunchy texture and nutty flavor. The dried cranberries and crumbled bacon add a touch of sweetness and saltiness, and the vinaigrette dressing brings all of the flavors together. This salad is also very easy to make, so it's a great option for busy weeknights.
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