Brussels Sprouts With Walnut Oil

Total Time
5 mins
15 mins

Recipe source: Fresh from the Farmer's Market

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  1. In a serving bowl combine the butter, walnut oil, parsley and chives. Set aside.
  2. Trim brussel sprouts.
  3. Bring a pot of water to a boil over high heat. Add sprouts and cook for 10 minutes or until tender. Drain. Return sprouts to pan over low heat. Cook briefly, stirring until all water has evaporated.
  4. Transfer sprouts to serving bowl, seasoning with salt and pepper. Toss until butter melts and sprouts are coated with seasoning.
Most Helpful

4 5

Perfectly cooked - and the parsley and chives add an unexpected earthy flavor! I don't think the butter was necessary.

4 5

I picked this recipe A: because we like brussels sprouts and B. I was able to use fresh herbs from the garden! Easy and quick. Served with lemon wedges. Reviewed for Veg Tag October.

4 5

This is a good way to fix your brussels sprouts. I skipped the butter and used less oil to lower the fat. Walnut oil is pretty subtle. You could probably use a strong flavored finishing olive oil to get even more flavor out of it. Yummy nonetheless.