One vegetable delight of Autumn is the Brussels sprout. These small leafy balls are packed with fiber as well as taste, and they deserve a place at your Thanksgiving table.

My favorite method of cooking Brussels sprouts is to roast them. It's a simple preparation, but I have added nuts, balsamic vinegar, and cheese to fancy up the dish. While I have often had Brussels sprouts with bacon or pancetta, adding walnut imbues them with a meaty flavor while providing some healthy fats not found in bacon. This recipe is simple to make and is a crowd-pleaser for all ages — my 4-year-old ate three helpings!

Check out the recipe when you read more.

Roasted Brussels Sprouts With Walnuts
Modified from Recipezaar

Ingredients

1 stalk of Brussels sprouts (or about two pounds of sprouts)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 cup chopped walnuts
1/4 cup finely grated Parmesean cheese

Directions

  1. Preheat oven to 375 degrees. Take Brussels sprouts off the stem, wash, and rip off outside leaves.
  2. Chop sprouts until they are a uniform size, leaving the small ones whole and possibly cutting the larger ones into eighths.
  3. Boil Brussels sprouts for 5 minutes. Pat dry.
  4. Place Brussels sprouts in roasting pan and pour in olive oil and vinegar and stir until sprouts are coated well. Salt and pepper to taste.
  5. Roast for 20 minutes, stirring Brussels sprouts to ensure even roasting. After 20 minutes, add chopped walnuts and roast for 5 more minutes or until walnuts are browned.
  6. Sprinkle roasted sprouts with cheese and serve warm.

Serves 6.

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