Try this Charred Brussels Sprouts Salad with Walnuts and Gorgonzola recipe, or contribute your own.Suggest a better description
Turn the broiler on high; put the rack 6 inches from the heat. Trim the Brussels sprouts. Peel 2 garlic cloves.
Put the Brussels sprouts, garlic, 6 tablespoons olive oil, and a sprinkle of salt and pepper in a food processor.
Pulse until the Brussels sprouts are roughly chopped. (You will do this in batches). They will be a bit uneven but that's ok.
Put the Brussels sprouts on a rimmed baking sheet and broil, stirring and checking occasionally until they're browned and just tender, 15-20 minutes.
Put 2 cups walnuts in a large skilled over medium heat. Cook, shaking the pan occasionally, until the nuts are lightly browned and fragrant, 5-8 minutes. Transfer the walnuts to a large bowl.
When the Brussels sprouts are browned and just tender, add them to the bowl. Crumble 2 cups Gorgonzola, add to the bowl, and drizzle with1/4 cup balsamic vinegar.
Toss, taste, and adjust seasoning, and serve.
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|Serving Size: 1 Serving (2385g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2144 (64%)|
|Amt Per Serving||% DV|
|Total Fat 238.2g||318 %|
|Saturated Fat 54.7g||273 %|
|Monounsaturated Fat 70.3g|
|Polyunsanturated Fat 94.3g|
|Cholesterol 170.1mg||52 %|
|Sodium 3712.8mg||128 %|
|Potassium 9055.5mg||238 %|
|Total Carbohydrate 206.6g||61 %|
|Dietary Fiber 86.1g||345 %|
|Sugars, other 120.4g|
|Protein 170.9g||244 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3373
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