In The Kitchen

Roasted Brussels Sprouts with Walnut Vinaigrette

Throwing together a delicious side dish for dinner is a pleasure with this roasted brussels sprouts recipe.  This is one of our favorites this time of year!  Brussels sprouts are so nutritious, they are packed with Vitamin C and Vitamin K.  Great for keeping your immune system strong!  Notice no bacon is involved with this recipe so it’s great for vegetarian diets.  The walnuts add for a unique crunch and flavor that pairs so well with the savory greens.  We know this will be a big hit at the table this month!

Roasted Brussels Sprouts with Walnut Vinaigrette

Serves: 6

2 pounds brussels sprouts, trimmed
3 tablespoons olive oil
1 shallot, finely diced
1 1/2 tablespoons champagne vinegar
salt and pepper
¼ cup walnut oil
1/2 cup walnuts, toasted
1/4 cup chopped parsley

Preheat oven to 400 degrees.
Toss the Brussels sprouts in the oil and salt to taste and put in a baking dish large enough to hold them all in a single layer. Roast till browned and crispy on the outside and just tender on the inside, about 20-30 minutes, shaking the pan once or twice to cook the Brussels sprouts evenly.
Meanwhile, make the vinaigrette: Combine the shallot, vinegar, and salt to taste in a small bowl. Add oil and stir to combine.
When Brussels sprouts are cooked, toss with the walnuts, vinaigrette and parsley. Sprinkle pepper over all and serve.

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