Brussels Sprouts With Walnut Vinaigrette Recipe

Name: Brussels Sprouts With Walnut Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 3/4 cups brussels sprouts, halved, cored, leaves separated; Kosher salt; 1/2 cup walnut halves, divided; 2 1/2 tablespoons unsalted butter; 1 tablespoon walnut oil plus more for drizzling; 1 medium shallot, minced; 3 tablespoons plus 2 teaspoons Champagne vinegar; 1 1/4 teaspoons Dijon mustard; Pinch of sugar; Freshly ground black pepper; 1/2 medium head of radicchio (about 5 ounces), cored and thinly sliced; Parmesan (for shaving); 3/4 teaspoons finely grated lemon zest

Servings: persons

3 3/4 cups brussels sprouts, halved, cored, leaves separated
Kosher salt
1/2 cup walnut halves, divided
2 1/2 tablespoons unsalted butter
1 tablespoon walnut oil plus more for drizzling
1 medium shallot, minced
3 tablespoons plus 2 teaspoons Champagne vinegar
1 1/4 teaspoons Dijon mustard
Pinch of sugar
Freshly ground black pepper
1/2 medium head of radicchio (about 5 ounces), cored and thinly sliced
Parmesan (for shaving)
3/4 teaspoons finely grated lemon zest

1
Blanch brussels sprouts in boiling salted water for 30 seconds; drain and immediately transfer to a large bowl of ice water to cool. Spin in a salad spinner to dry leaves (or pat dry with kitchen towels). DO AHEAD:
2
Crush 2 1/2 tablespoons walnuts with a rolling pin or the side of a knife; set aside. Melt butter with 1 tablespoon oil in a small saucepan over low heat. Add shallot and crushed walnuts; cook, stirring frequently, until shallot softens, about 2 minutes. Whisk in vinegar, mustard, and sugar. Remove vinaigrette from heat; season to taste with salt and pepper. DO AHEAD:
3
Place brussels sprouts and radicchio in a large bowl. Pour walnut vinaigrette over brussels sprouts mixture and toss to coat well. Transfer to a serving dish. Using a vegetable peeler, shave cheese over. Sprinkle with lemon zest and remaining walnuts. Drizzle with walnut oil.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 3/4 cups brussels sprouts, halved, cored, leaves separated, Kosher salt, 1/2 cup walnut halves, divided, 2 1/2 tablespoons unsalted butter, and more.

Yes, Brussels Sprouts With Walnut Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Brussels Sprouts With Walnut Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions