Brussels Sprouts with Walnut Vinaigrette recipes

Brussels Sprouts with Walnut Vinaigrette recipes
13 Ingredients
  • 3 3/4 cups brussels sprouts, halved, cored, leaves separated
  • kosher salt
  • 1/2 cup walnut halves, divided
  • 2 1/2 tablespoons unsalted butter
  • 1 tablespoon walnut oil plus more for drizzling
  • 1 medium shallot, minced
  • 3 tablespoons plus 2 teaspoons Champagne vinegar
  • 1 1/4 teaspoons Dijon mustard
  • Pinch of sugar
  • ground black pepper
  • 1/2 medium head of radicchio (about 5 ounces), cored and thinly sliced
  • parmesan cheese
  • 3/4 teaspoons finely grated lemon zest
Nutrition
88
4% daily value
8 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

10% 7

Saturated

13% 3

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 2

Carbs

2% 6

Carbs (net)

- 4

Fiber

9% 2

Sugars

- 2

Sugars, added

- 0

Protein

4% 2

Cholesterol

3% 10

Sodium

1% 24

Calcium

3% 28

Magnesium

4% 17

Potassium

5% 253

Iron

5% 1

Zinc

3% 0

Phosphorus

7% 49

Vitamin A

5% 46

Vitamin C

41% 37

Thiamin (B1)

6% 0

Riboflavin (B2)

4% 0

Niacin (B3)

2% 0

Vitamin B6

11% 0

Folate equivalent (total)

10% 40

Folate (food)

- 40

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

18% 3

Vitamin E

6% 1

Vitamin K

99% 119

Sugar alcohols

- 0

Water

- 66
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