Brussels Sprouts with Walnut Vinaigrette

Name: Brussels Sprouts with Walnut Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Freshly ground black pepper; 887 milliliters brussels sprouts, halved, cored, leaves separated; 3 Tbsps Champagne vinegar; 1 teaspoons Dijon mustard; 8 servings Kosher salt; 1 teaspoons finely grated lemon zest; 8 servings Parmesan (for shaving); 142 grams 1/2 medium head of radicchio (about , cored and thinly sliced; 1 medium shallot, minced; 1 pinch Pinch of sugar; 3 Tbsps unsalted butter; 118 milliliters walnut halves, divided; 1 Tbsp walnut oil plus more for drizzling

Brussels Sprouts with Walnut Vinaigrette might be just the side dish you are searching for. This recipe serves 8. Watching your figure? This gluten free recipe has 239 calories, 14g of protein, and 18g of fat per serving. A mixture of pepper, brussels sprouts, walnut oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Blanch brussels sprouts in boilingsalted water for 30 seconds; drain andimmediately transfer to a large bowl of icewater to cool. Spin in a salad spinner to dryleaves (or pat dry with kitchen towels).DO AHEAD: Can be made 2 days ahead. Wrapin a kitchen towel, transfer to a resealableplastic bag, and chill.

Ingredients you will need

Brussels Sprouts

Water

Ice

Equipment you will use

Kitchen Towels

Salad Spinner

Bowl

Crush 2 1/2 tablespoons walnuts with a rolling pinor the side of a knife; set aside. Melt butterwith 1 tablespoon oil in a small saucepan overlow heat.

Ingredients you will need

Walnuts