Photo: Sorin Gheorghita
Brussels Sprouts with Walnut Vinaigrette
13 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
493
Calories
15g
Protein
36g
Fat
32g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | not in our table | 0 |
| Radicchio | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 3/4 cups brussels sprouts, halved, cored, leaves separated
- Kosher salt
- 1/2 cup walnut halves, divided
- 2 1/2 tablespoons unsalted butter
- 1 tablespoon walnut oil plus more for drizzling
- 1 medium shallot, minced
- 3 tablespoons plus 2 teaspoons Champagne vinegar
- 1 1/4 teaspoons Dijon mustard
- Pinch of sugar
- Freshly ground black pepper
- 1/2 medium head of radicchio (about 5 ounces), cored and thinly sliced
- Parmesan (for shaving)
- 3/4 teaspoons finely grated lemon zest
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes