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Brussels Sprouts with Toasted Walnuts and Dijon Vinaigrette

28 January

Walnuts provide healthy fats that are necessary for heart health. They are toasted on low heat to preserve their fats. Brussels sprouts are a nutrient-dense vegetable that is great for all-around health. Roasting the sprouts brings out their natural sweetness.

Ingredients:

Vinaigrette Dressing:
3 tablespoon white wine vinegar
2 tablespoons water
1 tablespoon Dijon mustard
¼ cup minced shallots
½ teaspoon sea salt
¼ teaspoon black pepper
3 tablespoons flax or olive oil

Brussels Sprouts:
½ cup walnuts, halved lengthwise
2 tablespoons unsalted butter, cut into pieces
1 pound Brussels sprouts, trimmed and halved
1 teaspoon sea salt

Directions:
1. Whisk together vinegar, water, mustard, shallots, salt, and pepper in a small bowl, then add the oil in a slow stream, whisking to emulsify.
2. Pre-heat oven to 200 degrees. Lay the walnuts on a baking pan in the lower third of the oven and toast until fragrant, about 15 minutes. Set walnuts aside and raise the heat to 350 degrees.
3. Melt butter in a large, shallow baking pan in lower third of the oven, about 3 minutes. Toss sprouts in a pan with butter and salt. Arrange sprouts, cut side down, in 1 layer and roast until undersides are golden, about 20 minutes.
4. Transfer warm sprouts to a large bowl. Whisk vinaigrette then toss sprouts with the walnuts and vinaigrette. Serve immediately.

Serves 6

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