Brussels Sprouts With Walnuts

Recipe from Craig Shelton

Adapted by Trish Hall

Total Time
15 minutes
Rating
4(30)
Comments
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Ingredients

Yield:4 servings
  • 2cups brussels sprouts
  • ¼cup walnuts, coarsely chopped
  • 1tablespoon olive oil or walnut oil
  • Salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

97 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 4 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 3 grams protein; 128 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring water in a pot to boil.

  2. Step 2

    Slice sprouts thin. Blanch for one minute in boiling water; then, drain and set aside.

  3. Step 3

    Heat oil in skillet on high heat, then add sprouts and walnuts, and cook for one minute. Season with salt and pepper.

Ratings

4 out of 5
30 user ratings
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Comments

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Maggie

Simple, excellent. Not knowing what "thin" means, I needed to cook for about 4 minutes. With an italian barbera, dinner.

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Credits

Adapted from Craig Shelton

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