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Brussels Sprouts with Walnuts

Brussels Sprouts with Walnuts

If you think you don’t like Brussels sprouts, let me tell you how to love them with this recipe for Brussels Sprouts with Walnuts.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Additional Time 1 hr
Total Time 1 hr 35 mins
Course Vegetables
Cuisine American
Servings 8 servings
Calories 119 kcal


  • 2 pounds baby Brussels sprouts trimmed (try to find the smallest Brussels sprouts you can)
  • ½ cup toasted walnut pieces
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon balsamic vinegar or to taste
  • Salt and freshly ground pepper to taste


  • Trim the Brussels sprouts by taking off the outer leaves and cut in half. Soak in salted ice water for 1 hour in the refrigerator. (This is the secret trick to removing the "smell" associated with Brussels sprouts, it also works for cauliflower). Drain and rinse.
  • Bring a pot with 2 inches or so of water to a boil; place the spouts in a steamer; steam until tender, about 5 minutes. (If you don't have a steamer, you can boil the sprouts but that does remove some of the benefits of eating them.) Remove and transfer to a bowl of ice to stop the cooking (can be prepared 1 day ahead to this point, store in an airtight container that is lined with paper towels to absorb the excess moisture). If you don't make these in advance, dry well with paper towels before you add them to the pan.
  • In a saute pan, heat the olive oil and butter together, when hot, add the Brussels sprouts and cook over moderately high heat until browned in places and hot.
  • Add the balsamic, salt and pepper and toss until well combined, remove from heat and toss with the walnut pieces.


Serving: 1gSodium: 159mgFiber: 4gCholesterol: 4mgCalories: 119kcalPolyunsaturated Fat: 6gSaturated Fat: 1gFat: 8gProtein: 5gCarbohydrates: 10g
Keyword easy Brussels side dish, how to best cook Brussels sprouts, how to choose Brussels sprouts
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