Brussels Sprouts With Walnut Oil

"Recipe source: Fresh from the Farmer's Market"
photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
photo by januarybride photo by januarybride
photo by breezermom photo by breezermom
Ready In:




  • In a serving bowl combine the butter, walnut oil, parsley and chives. Set aside.
  • Trim brussel sprouts.
  • 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.
  • Transfer sprouts to serving bowl, seasoning with salt and pepper. Toss until butter melts and sprouts are coated with seasoning.

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  1. Perfectly cooked - and the parsley and chives add an unexpected earthy flavor! I don't think the butter was necessary.
  2. 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.
  3. 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.
  4. We do love Brussels sprouts, & this is such an easy way to prepare them! I did, however, steam the srpouts (my preferred method for cooking veggies)! Both of us liked the subtle hit of flavor from the walnut oil (a new ingredient on my shelves)! [Made & reviewed for the VIP chef in this month's Vegetarian/Vegan Recipe Swap 21]
  5. We sincerely enjoyed these with some smoked turkey this evening. I absolutely loved the chives (can't believe I never thought to do that before). I am not a fan of parsley, but it works wonderfully in this dish. I bought brand new walnut oil for this recipe and the flavors were very mild for us. Didn't add any extra salt and hubby did add pepper to his. Fabulous recipe, thank you!!!


<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
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