Photo: Mockup Graphics
Roasted Brussels Sprouts and Walnuts
10 ingredients
10 min + 25 min
4
openrecipes
Roasting Brussels sprouts gives them a deep caramel flavor that is perfectly suited to walnuts! This simple recipe can be served hot from the oven, or at room temperature saving valuable cooking space during the holidays when oven space is at a premium.
Estimated Nutrition (whole recipe, rough)
328
Calories
15g
Protein
24g
Fat
16g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Walnut | 1 walnut half (4g) | 26 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 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
- 1-½ pound Brussels Sprouts
- 1 whole Large Shallot, Thinly Sliced
- 12 sprigs Fresh Thyme Or Substitute ¾ Teaspoon Of Dried For The 12 Sprigs Fresh
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- 3 Tablespoons Extra Virgin Olive Oil
- ½ cups Walnut Halves
- 2 Tablespoons Walnut Oil (or Double This Amount If You Use Extra Virgin Olive Oil)
- 2 Tablespoons Grated Parmesan Cheese (optional)
- 2 teaspoons Balsamic Glaze (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes