Walnuts provide healthy fats that are necessary for heart health. They are toasted on low heat to preserve their fats. Brussels sprouts are a nutrient-dense vegetable that is great for all-around health. Roasting the sprouts brings out their natural sweetness.
Ingredients:
Vinaigrette Dressing:
3 tablespoon white wine vinegar
2 tablespoons water
1 tablespoon Dijon mustard
¼ cup minced shallots
½ teaspoon sea salt
¼ teaspoon black pepper
3 tablespoons flax or olive oil
Brussels Sprouts:
½ cup walnuts, halved lengthwise
2 tablespoons unsalted butter, cut into pieces
1 pound Brussels sprouts, trimmed and halved
1 teaspoon sea salt
Directions:
1. Whisk together vinegar, water, mustard, shallots, salt, and pepper in a small bowl, then add the oil in a slow stream, whisking to emulsify.
2. Pre-heat oven to 200 degrees. Lay the walnuts on a baking pan in the lower third of the oven and toast until fragrant, about 15 minutes. Set walnuts aside and raise the heat to 350 degrees.
3. Melt butter in a large, shallow baking pan in lower third of the oven, about 3 minutes. Toss sprouts in a pan with butter and salt. Arrange sprouts, cut side down, in 1 layer and roast until undersides are golden, about 20 minutes.
4. Transfer warm sprouts to a large bowl. Whisk vinaigrette then toss sprouts with the walnuts and vinaigrette. Serve immediately.
Serves 6