Wednesday, November 20, 2013

Roasted Brussels Sprouts with Walnuts

This is a slightly healthier take on the more traditional Bacon Roasted Brussels Sprouts. I am not health nut, but I actually liked this version better.  I think it is a more versatile side dish that would go well with a variety of main dishes.  I also threw the leftovers into my salad for work the next day.  To give this dish a little something extra, I ditched the bacon and used walnuts for a great crunch and added flavor. I also toss the roasted sprouts lightly with a sharp Dijon dressing when they are hot out of the oven. The dressing cuts some of the harsh flavor from the sprouts and rounds out the dish, making it a really perfect side to accompany many meals. I think it would be particularly great with Thanksgiving. The walnuts can be toasted, sprouts blanched) and dressing made up all in advance. You can roast the sprouts while the turkey is resting and toss it all together quickly to make a lovely side dish for your Thanksgiving table. Good luck!
Roasted Brussels Sprouts with Walnuts
20 brussels sprouts, cut in half
1/3 cup walnuts
2 garlic cloves
salt and pepper
olive oil
1 Tbs. Dijon mustard
1 Tbs. honey
1 Tbs. olive oil
1 tsp. sherry (or other) vinegar

1.  In a dry pan, toast the walnuts on medium heat for 3-4 minutes, until lightly toasted.  Keep an eye on them.  Toasted to burnt happens faster than you'd think.
2.  Set your vegetable steamer in a pot with about 3 inches of boiling water and steam the sprouts for 5 minutes until slightly tender, but still very crunchy.
Note:  The steaming step is really to ensure that you have a nice, tender sprout inside.  If you don't have a vegetable steamer, just set them right in the boiling water to blanch them for 3 minutes or so.  You can also microwave them in a bowl with about 1 inch of water for 3-4 minutes.

3.  Place on a foil-lined baking sheet.  Sprinkle with chopped garlic, salt, pepper and drizzle with about 2 Tbs. olive oil.  Roast in a 400 degree oven for 10 minutes, until caramelized.
4.  While the sprouts are cooking, make up the dressing by combining mustard, honey, oil, and vinegar with a sprinkle of salt and pepper.
5.  When the sprouts are out of the oven, toss everything together in a large bowl.
Serve up and enjoy!

One Year AgoSage Roasted Butternut Squash
Two Years Ago:Sweet Potato Gnocchi with Sage Brown Butter
Three Years Ago:Pickled Vegetables

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