Brussels Sprouts with Walnut Lemon Vinaigrette

Ready in 40 minutes

This is really delicious


2 pound Brussels sprouts; trimmed
1 tablespoon Olive oil
-- Vinaigrette --
2 tablespoon Walnut oil
1 tablespoon Shallot; minced
1 teaspoon Lemon zest or preserved lemon; finely minced or grated
1 tablespoon Lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon Salt; or less if using preserved lemons
Freshly ground pepper
1/2 cup Walnuts; chopped, toasted

Original recipe makes 4 Servings



1. Preheat oven to 400. Toss veggies in olive oil and roast at 400 for about 25-30 minutes.

2. Meanwhile, prepare dressing and toast walnuts

3. Toss sprouts with dressing when done and add walnuts; toss again

serve warm or at room temperature


If using preserved lemon, rinse well and discard pulp before mincing. I use more than recipe calls for

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Calories Per Serving: 178 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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