Brussels Sprouts With Walnuts

Recipe from Craig Shelton

Adapted by Trish Hall

Published March 9, 1993

Total Time
15 minutes
Rating
4(30)
Comments
Read comments

—Trish Hall

Featured in: How to Think on Your Feet and Shop Your Mind

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 2 cups brussels sprouts

  • ¼ cup walnuts, coarsely chopped

  • 1 tablespoon olive oil or walnut oil

  • Salt and freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

5 grams carbs; 97 calories; 3 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 2 grams fiber; 128 milligrams sodium; 3 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Bring water in a pot to boil.

  2. Step 2

    Slice sprouts thin. Blanch for one minute in boiling water; then, drain and set aside.

  3. Step 3

    Heat oil in skillet on high heat, then add sprouts and walnuts, and cook for one minute. Season with salt and pepper.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
30 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Maggie

Simple, excellent. Not knowing what "thin" means, I needed to cook for about 4 minutes. With an italian barbera, dinner.

Private comments are only visible to you.

Credits

Adapted from Craig Shelton

Recipe Tags

or to save this recipe.