Brussels Sprouts with Walnuts, Balsamic Vinegar and Mint – a delicious recipe with walnuts, pints, unsalted butter, balsamic vinegar, Salt, mint. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 400.
2
Spread the walnuts on a baking sheet and toast for about 6 minutes, until fragrant and lightly browned.
3
In a large pot of boiling salted water, cook the brussels sprouts until bright green and almost tender, about 6 minutes; drain.
4
Immediately plunge the brussels sprouts into ice water to stop the cooking.
5
Pat dry with paper towels.
6
In each of 2 large skillets, cook half of the butter over high heat until it begins to brown.
7
Add the brussels sprouts in an even layer and cook without stirring until they brown on the bottom, about 8 minutes.
8
Add the vinegar and cook, stirring, until the vinegar reduces and glazes the brussels sprouts, about 3 minutes.
9
Season with salt and pepper, stir in the walnuts and mint and serve at once.
393
kcal
Calories
40
g
Fat
6
g
Carbs
7
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 6 ingredients. The key ingredients include: 1 1/2 cups walnuts, 8 pints (8 pounds) brussels sprouts, trimmed and scored on the bottom, 4 tablespoons unsalted butter, 1/2 cup balsamic vinegar, and more.
Yes, Brussels Sprouts with Walnuts, Balsamic Vinegar and Mint 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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