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Roasted Brussels Sprouts with Toasted Walnuts and Dijon Mustard

29 January

Walnuts provide healthy fats that are necessary to support a healthy cardiovascular system. They are toasted in a low heat to preserve their healthy fats. Walnuts contain arginine, an amino acid that relaxes the blood vessels and prevents against build-up in the arteries. Brussels sprouts are nutrient dense vegetable that is great for all around health. Roasting them brings out their natural sweetness.

I love Brussels sprouts, and this is one of m favorite ways to eat them. It is worth it to go buy a Belgium endive – the crispness and coolness of the endive with the warm sprouts is delightful!

INGREDIENTS

Vinaigrette:

3 tablespoons white wine vinegar
2 tablespoons water
1 tablespoon Dijon mustard
¼ cup minced shallots
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil (or flax seed oil)

Brussels Sprouts:
½ cup walnuts, halved lengthwise
2 tablespoons unsalted butter, cut into pieces
1 pound Brussels sprouts, trimmed and halved lengthwise
1 teaspoon sea salt
6 ounces spinach (or frisee), cut into bite sized-pieces
1 pound Belgian endive, cut crosswise into ½-inch slices

DIRECTIONS

Vinaigrette:
Whisk together vinegar, water, mustard, shallots, salt, and pepper in a small bowl, then add oil in a small stream, whisking to emulsify.

Salad:
1. Preheat oven to 200 degrees. Lay the walnuts on a sheet pan and toast in the oven for about 15 minutes, or until fragrant. Set aside and raise the heat in the oven to 350 degrees.
2. Melt the butter in a large, shallow baking pan  (1-inch deep) in lower third of oven, about 3 minutes. Toss sprouts in a pan with butter and salt. Arrange sprouts, cut side down in the baking dish in 1 layer and roast in lower third of oven until undersides are golden, about 20 minutes.
3. Whisk vinaigrette then transfer warm sprouts to a large bowl. Toss with the walnuts, spinach (or frisee), endive and enough vinaigrette to coat. Serve immediately.

Serves 6

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