This recipe for Brussels Sprouts with Nuts is a delightful side dish that combines the mild bitterness of Brussels sprouts with the crunch and nutty flavors of toasted nuts. It is a simple and quick recipe that can be served as a healthy side dish or a light vegetarian main course. The Brussels sprouts are oven-roasted to perfection, and then tossed with toasted nuts and a tangy lemon dressing. This dish is perfect for any occasion, from a casual weeknight dinner to a festive holiday feast.
Ingredients
- 1.5 pounds Brussels sprouts
- 1/2 cup nuts (such as pecans, almonds, or walnuts)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Directions
- Preheat the oven to 400°F (200°C).
- Trim the ends of the Brussels sprouts and remove any outer leaves that are discolored or wilted. Cut the Brussels sprouts in half.
- In a large bowl, toss the Brussels sprouts with the olive oil, salt, and pepper until well coated.
- Spread the Brussels sprouts evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.
- While the Brussels sprouts are roasting, toast the nuts in a dry skillet over medium heat until fragrant and golden brown. Remove from heat and let them cool slightly.
- In a small bowl, whisk together the lemon juice, Dijon mustard, salt, and pepper to make the dressing.
- Once the Brussels sprouts are roasted, transfer them to a serving dish and sprinkle the toasted nuts over the top.
- Drizzle the lemon dressing over the Brussels sprouts and nuts, and toss gently to combine.
- Serve the Brussels sprouts with nuts immediately, and enjoy!
