Roasted Brussels Sprouts + Toasted Walnuts with Dijon Vinaigrette
Serves: 6
  • ¼ cup shallots, minced
  • 3 Tbs white wine vinegar
  • 1 Tbs dijon mustard
  • 1½ tsp salt, divided
  • ¼ tsp ground black pepper
  • 3 Tbs flax oil
  • ½ cup walnuts, roughly chopped
  • 2 Tbs unsalted butter, cut into pieces
  • 1 lb small Brussels sprouts, trimmed and halved lengthwise
  1. Whisk together shallots, vinegar, mustard, ½ teaspoon salt, and pepper in a small bowl, then add oil in a slow stream, whisking to emulsify.
Brussels Sprouts
  1. Preheat oven to 200°F. Spread walnuts on a sheet pan and toast in the oven until fragrant, about 15 minutes. Set walnuts aside and raise heat to 350°F.
  2. Melt butter in a large, shallow baking dish (1-inch deep) in the lower third of the oven for about 3 minutes. Toss Brussels sprouts in the baking dish with butter and remaining salt. Arrange sprouts, cut sides down, in one layer and roast in lower third of oven until undersides of sprouts are golden, about 20 minutes.
  3. Transfer warm sprouts to a large bowl and drizzle with vinaigrette. Toss with walnuts, serve, and enjoy!
Allergens: dairy, nuts
Recipe by Bauman College at