- Brussels Sprouts with Walnuts
- Roasted Red Potatoes, Carrots, Parsnips & Brussels Sprouts
Brussels Sprouts with Walnuts
1 pounds Brussels sprouts, base and outer leaves trimmed, and halved
4 tablespoons unsalted butter (or Olive Oil!)
1/8 cup thinly sliced shallots
1 tablespoons minced garlic
1/3 cup roughly chopped walnuts
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup finely grated Parmesan
Bring a medium pot of salted water to a boil and add the Brussels sprouts.
Cook until crisp-tender, about 5 minutes. Drain.
In a large saucepan, melt 6 tablespoons of the butter over medium-high heat.
Add the shallots and garlic, and cook for 1 minute. Add the sprouts in 1 layer
and cook until golden brown, about 5 minutes. Remove from the pan. Add the
remaining 2 tablespoons of butter and when melted, add the walnuts and
cook, stirring, until golden and fragrant, about 2 minutes. Add the lemon juice,
salt, pepper, and sprouts, and stir well to coat and warm through.
1 pounds Brussels sprouts, base and outer leaves trimmed, and halved
4 tablespoons unsalted butter (or Olive Oil!)
1/8 cup thinly sliced shallots
1 tablespoons minced garlic
1/3 cup roughly chopped walnuts
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup finely grated Parmesan
Bring a medium pot of salted water to a boil and add the Brussels sprouts.
Cook until crisp-tender, about 5 minutes. Drain.
In a large saucepan, melt 6 tablespoons of the butter over medium-high heat.
Add the shallots and garlic, and cook for 1 minute. Add the sprouts in 1 layer
and cook until golden brown, about 5 minutes. Remove from the pan. Add the
remaining 2 tablespoons of butter and when melted, add the walnuts and
cook, stirring, until golden and fragrant, about 2 minutes. Add the lemon juice,
salt, pepper, and sprouts, and stir well to coat and warm through.
Brussels Sprouts Recipes
Roasted Red Potatoes, Carrots, Parsnips & Brussels Sprouts
1/3 cup extra-virgin olive oil
3 medium carrots cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts, halved
4 cups red potatoes, cut into 1 1/2-inch thick slices
3 medium parsnips, cut into 1 1/2-inch thick slices
1 cup sweet potatoes, cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons freshly ground black pepper
Preheat oven to 400 degrees F.
Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place
vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well,
evenly coating all the vegetables with the seasonings and oil. Add more oil if
the vegetables seem dry
Spread the vegetables evenly on a large baking sheet. Place on middle rack in
oven and bake for 35 to 40 minutes.
1/3 cup extra-virgin olive oil
3 medium carrots cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts, halved
4 cups red potatoes, cut into 1 1/2-inch thick slices
3 medium parsnips, cut into 1 1/2-inch thick slices
1 cup sweet potatoes, cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons freshly ground black pepper
Preheat oven to 400 degrees F.
Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place
vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well,
evenly coating all the vegetables with the seasonings and oil. Add more oil if
the vegetables seem dry
Spread the vegetables evenly on a large baking sheet. Place on middle rack in
oven and bake for 35 to 40 minutes.
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