Brussels Sprouts and Walnuts with Fennel and Shallots
Elevate your side dish game with this vibrant recipe for Brussels Sprouts and Walnuts with Fennel and Shallots! Perfectly roasted Brussels sprouts, fennel, and shallots develop a caramelized sweetness, while toasted walnuts add a rich, nutty crunch. A drizzle of olive oil, tangy lemon juice, and optional honey tie the dish together with a touch of brightness and balance. This easy yet elegant recipe is ready in just 40 minutes and pairs beautifully with roasted meats or as a standalone vegetarian delight. Garnish with fresh parsley for a pop of color and serve warm for a show-stopping addition to your table. Keywords: roasted Brussels sprouts, fennel recipe, walnut side dish, healthy vegetable dish, savory holiday sides.
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Recipe Information
Ingredients
- 1 pound Brussels sprouts
- 0.5 cup Walnuts
- 1 large Fennel bulb
- 3 large Shallots
- 3 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 1 teaspoon Honey (optional)
- 2 tablespoons Fresh parsley (optional garnish)
Instructions
Preheat your oven to 400°F (200°C).
Trim the ends off the Brussels sprouts and slice them in half lengthwise.
Slice the fennel bulb thinly, discarding the tough core, and set aside.
Peel the shallots and slice them into thin rounds.
Place the Brussels sprouts, fennel, and shallots on a large baking sheet.
Drizzle the vegetables with 2 tablespoons of olive oil and season with salt and black pepper. Toss everything to coat evenly.
Spread the vegetables out in a single layer and roast in the preheated oven for 20 minutes, stirring once halfway through to ensure even cooking.
While the vegetables are roasting, toast the walnuts: Heat a small dry skillet over medium heat and add the walnuts. Cook for 3-4 minutes, stirring frequently, until they are fragrant and slightly golden. Remove from heat and set aside.
Once the vegetables are done roasting, remove them from the oven and transfer to a serving bowl.
Add the toasted walnuts to the roasted vegetables.
Drizzle with the remaining 1 tablespoon of olive oil, lemon juice, and honey (if using). Toss to combine.
Taste and adjust seasoning, adding more salt or lemon juice if needed.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 32.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 42.7 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2131 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
