Brussels Sprouts with Walnut Lemon Vinaigrette
Transform your weeknight meals with these irresistible Brussels Sprouts with Walnut Lemon Vinaigrette—a perfect blend of roasted caramelized goodness and zesty freshness. This quick and easy recipe features tender, golden-brown Brussels sprouts roasted to perfection and dressed in a vibrant vinaigrette made with freshly squeezed lemon juice, a hint of Dijon mustard, and a touch of maple syrup for balanced sweetness. Toasted walnuts add a delightful crunch, while a garnish of parsley offers a pop of color and herbal brightness. Ready in just 30 minutes, this dish is not only a healthy side but also a show-stopping centerpiece for any table. Perfect for seasonal gatherings or weeknight dinners, this recipe combines bold flavors with wholesome ingredients for a dish that's guaranteed to impress!
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Recipe Information
Ingredients
- 1 pound Brussels sprouts
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cup Walnuts (chopped)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon Maple syrup
- 1 clove Garlic (minced)
- 1 tablespoon Parsley (chopped, optional)
Instructions
Preheat your oven to 400°F (200°C).
Trim the ends of the Brussels sprouts and remove any yellow outer leaves. Slice each Brussels sprout in half lengthwise.
Place the Brussels sprouts on a baking sheet. Drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Toss to coat evenly, then arrange them cut-side down on the baking sheet.
Roast the Brussels sprouts in the preheated oven for 18-20 minutes, or until they are golden brown and tender, flipping them halfway through.
While the Brussels sprouts are roasting, prepare the walnut lemon vinaigrette. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, Dijon mustard, maple syrup, and minced garlic until well combined.
Toast the chopped walnuts in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until fragrant. Set aside to cool.
Once the Brussels sprouts are roasted, transfer them to a serving dish. Drizzle the walnut lemon vinaigrette over the top and sprinkle with the toasted walnuts.
Gently toss to combine and garnish with chopped parsley, if using. Serve warm and enjoy!
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 4.1 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 485 mg | 10% | |
*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.
