Brussels Sprouts With Prosciutto And Walnuts – a delicious recipe with walnuts, Brussels, extra-virgin olive oil, freshly squeezed orange juice, kosher salt, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0. Toast walnuts on baking sheet for 8-10 minutes, stirring halfway through. Remove and cool to room temperature. Increase oven temperature to 425u00b0.
2
Slice large sprouts in half, if needed, so all are about the same size. Toss sprouts in large bowl with remaining ingredients. Spread on rimmed baking sheet in even layer.
3
Roast for 25-30 minutes, stirring halfway through, or until browned and tender. Toss with toasted walnuts, and serve warm.
4
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5
.
99
kcal
Calories
10
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup chopped walnuts, 1 1/2 pounds trimmed Brussels sprouts, 1 1/2 tablespoons extra-virgin olive oil, 2 teaspoons freshly squeezed orange juice, and more.
Yes, Brussels Sprouts With Prosciutto And Walnuts falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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