Brussels sprouts are my absolute favorite vegetable. They are so versatile, you can roast them with olive oil, make a hash with bacon and potatoes, or in this case brown them slightly to bring out their natural sweetness. The orange juice adds just the right amount of acidity to cut through the richness of the butter and walnuts that top these little green nuggets off perfectly. Try this recipe for your next family dinner!
prep: 15 mins cook: 15 mins total: 30 mins Servings: 8 Yield: 8 servings
¼ cup chopped walnuts
2 pounds Brussels sprouts, trimmed and cut in half
1 tablespoon walnut oil
salt to taste
freshly ground black pepper to taste
1 orange, zested and juiced
Evenly spread walnut oil over bottom of a large, heavy skillet over medium-high heat. Place Brussels sprout halves in skillet cut side down. Cook 5 to 10 minutes, until cut sides are lightly browned. Pour orange juice over sprouts in skillet, and continue cooking 5 minutes or until sprouts are tender. Transfer to a large bowl.
Place the walnuts in a small skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. Gently toss Brussels sprouts with toasted walnuts and orange zest. Season with salt and pepper.
Per Serving: 99 calories; protein 4.6g; carbohydrates 13.2g; fat 4.5g; sodium 28.5mg.