Nutty Brussels Sprouts

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Source: “Farm-Fresh Recipes”, by Janet Majure. Permission to use granted by Fairplain Publications, Inc. and Growing for Market.

Yield: 6 servings

Ingredients

  • 3 cups Brussels sprouts (fresh or frozen)
  • 3 tablespoons red wine vinegar
  • 3 tablespoons honey
  • 1 tablespoon onion, chopped
  • 1 tablespoon Dijon mustard
  • 1/3 cup olive oil
  • salt and pepper, to taste
  • 3/4 walnuts or pecans, chopped

Directions

  1. Remove loose or discolored leaves from the sprouts.
  2. Cut an X with a paring knife through the stem end to assure even cooking.
  3. Steam for about 8-10 minutes or until just tender. Meanwhile, combine remaining ingredients, except nuts.
  4. Drain sprouts before tossing them with vinaigrette and adding nuts.

Nutrition Info

Each serving provides 270 calories, 200 calories from fat, 23 grams fat, 2.5 grams saturated fat, 0 grams trans fat, 0 mg cholesterol, 50 mg sodium, 16 grams carbohydrates, 3 grams fiber, 10 grams sugar, 4 grams protein
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