*Roasted Brussels Sprouts with Candied Walnuts
Roasted Brussels Sprouts & Candied Walnuts
3 lbs Brussels Sprouts quartered
1/4 cup of olive oil + 2 tbsp
1/4 cup of red wine vinegar
1 tbsp mustard
2 garlic cloves, minced
1 shallot, minced
1 cup candied walnuts, chopped
Preheat the oven to 425F. In a large bowl, toss the brussels
sprouts with 1/4 cup of the olive oil and season with salt and
pepper. Spread the brussels sprouts on 2 large baking
sheets and roast for about 45 minutes, stirring once or twice,
until tender and charred in spots; shift the pans halfway through
Coarsley chop the nuts.
In a large bowl, wisk the vinegar with the mustard.
Whisk 2 tbsp of olive oil until emulsified. Add the
garlic and shallots; season with salt and pepper. Add the
brussels sprouts and walnuts and toss well. Serve.
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