*Roasted Brussels Sprouts with Candied Walnuts
Brussel Sprouts, 1lb. Bag THUMBNAIL
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Napa Valley Organic Red Wine Vinegar, 12.7oz. THUMBNAIL
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Shallots, 8 oz. Bag THUMBNAIL
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Garlic Bulb, ea. THUMBNAIL
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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 roasting.

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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