Roasted Brussel Sprouts & Walnuts Recipe

Name: Roasted Brussel Sprouts & Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs Brussel Sprouts; 1/2 cup Walnut Pieces; 1/4 cup Olive Oil; 1 teaspoon Dried Thyme; 1 1 teaspoon Dried Oregano; 2 teaspoons Garlic Powder (or Fresh); 4 teaspoons Sea Salt; 1/8 teaspoon Black Pepper; 2 tablespoons Maple Syrup; 1/2 cup Chopped Onion; 1/2 cup Sliced Shallots

Servings: persons

2 lbs Brussel Sprouts
1/2 cup Walnut Pieces
1/4 cup Olive Oil
1 teaspoon Dried Thyme
1 1 teaspoon Dried Oregano
2 teaspoons Garlic Powder (or Fresh)
4 teaspoons Sea Salt
1/8 teaspoon Black Pepper
2 tablespoons Maple Syrup
1/2 cup Chopped Onion
1/2 cup Sliced Shallots

1
Preheat oven to 400F. Trim Brussels Sprouts and cut in quarters or halves. Place in a large pot with 4 quarts of boiling salted water and parboil for 2 minutes. Shock them in cold water then drain well,
2
In a skillet toast walnut pieces over medium heat.
3
In a large bowl, whisk olive oil, spices, maple syrup. Add onions and shallots and sprouts and toss until coated.
4
Lay vegetables on a baking sheet and roast for 15-20 minutes, turning once. Mix in walnuts and roast for an additional 5 mins until vegetables have a few brown spots.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 11 ingredients. The key ingredients include: 2 lbs Brussel Sprouts, 1/2 cup Walnut Pieces, 1/4 cup Olive Oil, 1 teaspoon Dried Thyme, and more.

Yes, Roasted Brussel Sprouts & 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.

Roasted Brussel Sprouts & Walnuts

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