Crunchy Brussels Sprouts Side Dish
Crunchy Brussels Sprouts Side Dish is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 4 servings. For $1.69 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 232 calories, 8g of protein, and 16g of fat. Head to the store and pick up walnuts, brussels sprouts, dijon mustard, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 30 minutes. It works well as a rather inexpensive side dish. 26 people have tried and liked this recipe. Overall, this recipe earns an outstanding spoonacular score of 99%. Easy Side Dish – Roasted Brussels Sprouts and Grapes, Side Dish Sundays: Cacio e Pepe Brussels Sprouts, and Thanksgiving Side : Shredded Brussels Sprouts with Persimmons, Apricots, and Walnuts are very similar to this recipe.
Servings: 4
Ingredients:
¼ tsp black pepper
800 g Brussels sprouts, trimmed (or 1 kg untrimmed)
1 tsp Dijon mustard
½ tsp of honey
3 Tbs olive oil
2 Tbs red wine vinegar
¼ cup walnuts, toasted, coarsely chopped
Equipment:
microwave
oven
Cooking instruction summary:
- Blanch the Brussels sprouts in boiling water for 6-8 minutes or in a microwave oven in a little water for about 4 minutes. Drain.
- Saute the Brussels sprouts, stirring constantly, until they become golden-brown in color.
- Meanwhile mix the vinegar, mustard, honey and olive oil.
- Add walnuts to the sprouts, stir and combine. Pour the vinegar dressing over the sprouts, season with pepper. Mix and combine so that each sprout is covered with the dressing.
- Serve warm or cold as a side dish.
Step by step:
1. Blanch the Brussels sprouts in boiling water for 6-8 minutes or in a microwave oven in a little water for about 4 minutes.
2. Drain.
3. Saute the Brussels sprouts, stirring constantly, until they become golden-brown in color.Meanwhile mix the vinegar, mustard, honey and olive oil.
4. Add walnuts to the sprouts, stir and combine.
5. Pour the vinegar dressing over the sprouts, season with pepper.
6. Mix and combine so that each sprout is covered with the dressing.
7. Serve warm or cold as a side dish.
Nutrition Information:
covered percent of daily need
