Summary

Crunchy Brussels Sprouts Side Dish might be just the side dish you are searching for. This recipe makes 4 servings with 232 calories, 8g of protein, and 16g of fat each. For $1.69 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 26 people have tried and liked this recipe. If you have pepper, wine vinegar, dijon mustard, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a caveman, gluten free, dairy free, and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is spectacular. Try Easy Side Dish – Roasted Brussels Sprouts and Grapes, CSA Day with a Side of Sauteed Brussels Sprouts with Lemon Vinaigrette, and Thanksgiving Side : Shredded Brussels Sprouts with Persimmons, Apricots, and Walnuts for similar recipes.

Instructions

1. Blanch the Brussels sprouts in boiling water for 6-8 minutes or in a microwave oven in a little water for about 4 minutes. Drain.
2. Saute the Brussels sprouts, stirring constantly, until they become golden-brown in color.
3. Meanwhile mix the vinegar, mustard, honey and olive oil.
4. Add walnuts to the sprouts, stir and combine. Pour the vinegar dressing over the sprouts, season with pepper. Mix and combine so that each sprout is covered with the dressing.
5. Serve warm or cold as a side dish.

Ingredients

• 1 black pepper
• 2 Brussels sprouts, trimmed (or 1 kg untrimmed)
• 3 Dijon mustard
• 4 honey
• 5 olive oil
• 6 red wine vinegar
• 7 walnuts, toasted, coarsely chopped

Directions

• 1 Blanch the Brussels sprouts in boiling water for 6-8 minutes or in a microwave oven in a little water for about 4 minutes.
• 2 Drain.
• 3 Saute the Brussels sprouts, stirring constantly, until they become golden-brown in color.Meanwhile mix the vinegar, mustard, honey and olive oil.
• 4 Add walnuts to the sprouts, stir and combine.
• 5 Pour the vinegar dressing over the sprouts, season with pepper.
• 6 Mix and combine so that each sprout is covered with the dressing.
• 7 Serve warm or cold as a side dish.