Brussels Sprouts with Walnut Lemon Vinaigrette

Ready in 40 minutes

Top-ranked recipe named "Brussels Sprouts with Walnut Lemon Vinaigrette"

Share it:

This is really delicious


Ingredients

Are you making this? 
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

Servings  

Preparation

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

Notes

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

Credits

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

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Brussels Sprouts with Walnut Lemon Vinaigrette. Be the first to review it!

I'd rate it:


sign in to add your comment


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free