New recipes

Brussels Sprouts with Walnut Vinaigrette

Brussels Sprouts with Walnut Vinaigrette


  • 3 3/4 cups brussels sprouts, halved, cored, leaves separated
  • 1/2 cup walnut halves, divided
  • 2 1/2 tablespoons unsalted butter
  • 1 tablespoon walnut oil plus more for drizzling
  • 3 tablespoons plus 2 tsp. Champagne vinegar
  • 1 1/4 teaspoons Dijon mustard
  • Freshly ground black pepper
  • 1/2 medium head of radicchio (about 5 oz.), cored and thinly sliced
  • 3/4 teaspoon finely grated lemon zest

Recipe Preparation

  • Blanch brussels sprouts in boiling salted water for 30 seconds; drain and immediately transfer to a large bowl of ice water to cool. Spin in a salad spinner to dry leaves (or pat dry with kitchen towels). DO AHEAD: Can be made 2 days ahead. Wrap in a kitchen towel, transfer to a resealable plastic bag, and chill.

  • Crush 2 1/2 Tbsp. walnuts with a rolling pin or the side of a knife; set aside. Melt butter with 1 Tbsp. oil in a small saucepan over low heat. Add shallot and crushed walnuts; cook, stirring frequently, until shallot softens, about 2 minutes. Whisk in vinegar, mustard, and sugar. Remove vinaigrette from heat; season to taste with salt and pepper. Transfer to a container, cover, and chill. Let vinaigrette come to room temperature before serving.

  • Place brussels sprouts and radicchio in a large bowl. Pour walnut vinaigrette over brussels sprouts mixture and toss to coat well. Transfer to a serving dish. Using a vegetable peeler, shave cheese over. Sprinkle with lemon zest and remaining walnuts. Drizzle with walnut oil.

Recipe by The Bon App├ętit Test Kitchen,Photos by William Abranowicz

Nutritional Content

One serving contains: Calories (kcal) 123.1 %Calories from Fat 76.4 Fat (g) 10.5 Saturated Fat (g) 2.7 Cholesterol (mg) 9.4 Carbohydrates (g) 5.7 Dietary Fiber (g) 2.6 Total Sugars (g) 1.2 Net Carbs (g) 3.1 Protein (g) 3.6 Sodium (mg) 24.5Reviews Section