Prep 15 mins
Cook 30 mins
Coming from a Standard American Diet (SAD) background, Brussels sprouts have not been a regular part of my diet. Now I understand the importance of them, in part because of websites such as http://www.WHFoods.com, where they write about the benefits in great detail. People with existing and untreated thyroid problems should read the Safety section. Their peak season is autumn through early spring. So far, this is my favorite way to eat Brussels sprouts. I adapted the recipe from a produce section recipe rack card.
- 1 lb small to medium Brussels sprout
- 1 1⁄2 tablespoons olive oil
- 1 teaspoon balsamic vinegar (or more)
- 1⁄4 teaspoon black pepper
- 1⁄2 cup chopped walnuts (or a bit less)
- Preheat oven to 375 degrees.
- Bring a medium pot of water to a boil.
- Wash sprouts, trim the bottoms, and remove outer leaves. Cut an X in the stem to promote even cooking.
- Add Brussels sprouts to the pot and cook for 5 minutes.
- Drain well.
- Return to pot.
- Stir in oil, vinegar, and pepper.
- Spray a shallow roasting pan with olive oil spray.
- Spread sprouts in pan.
- Bake for 10 minutes.
- Bake for another 10 minutes.
- Remove from oven and add walnuts.
- Bake for an additional 5 minutes.
Terrific recipe ,I also toast the walnuts and add sun dried tomato and cut back the cooking time slightly
Great recipe! So good! I added a clove of crushed garlic and a little seasoned salt with the oil, vinegar and pepper. Loved the added walnuts!
Delicious. I didn't change the timing much and I toasted the walnuts.