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
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.