Reviews (2) Add Rating & Review 20 Ratings 5 star values: 3 4 star values: 5 3 star values: 7 2 star values: 3 1 star values: 2 Martha Stewart Member Rating: Unrated 06/11/2010 I made this with balsamic vinegar, honey and walnuts and it's super good. I remember cutting the brussels sprouts down (at least in half) so that they could soak up more of the sauce. @MCDunbar I've never heard of that cookbook but I'll be checking it out. This is a side dish I will totally make again! Martha Stewart Member Rating: Unrated 11/25/2008 This is basically the same recipe as one from the Silver Palate Cookbook - I think credit should have been given!
Back to Nutty Brussels Sprouts All Reviews for Nutty Brussels Sprouts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 4054_112508_brusselssprout.jpg
Ingredients Ingredient Checklist 4 cups brussels sprouts 3 tablespoons sherry-wine vinegar 3 tablespoons maple syrup or honey 1 tablespoon very finely chopped shallots 2 teaspoons Dijon mustard 1/3 cup walnut oil Coarse salt and freshly ground black pepper 3/4 cup chopped walnuts or pecans
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 4054_112508_brusselssprout.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
4054_112508_brusselssprout.jpg
4054_112508_brusselssprout.jpg
Ingredients
Ingredients
- 4 cups brussels sprouts 3 tablespoons sherry-wine vinegar 3 tablespoons maple syrup or honey 1 tablespoon very finely chopped shallots 2 teaspoons Dijon mustard 1/3 cup walnut oil Coarse salt and freshly ground black pepper 3/4 cup chopped walnuts or pecans
Directions
Trim any damaged leaves from brussels sprouts and trim stem ends. Using a sharp paring knife, make an “X” in the bottom of each sprout. Fill a saucepan fitted with a steamer basket with 1/2 inch water and bring to a boil over high heat. Place brussels sprouts in steamer basket and cook, covered, until crisp-tender, 3 to 4 minutes.
In a medium bowl, whisk together vinegar, maple syrup, shallots, and mustard; let stand 5 minutes. Slowly whisk in oil and mix until emulsified; season with salt and pepper.
Add brussels sprouts and nuts to bowl; toss to combine. Serve immediately.
Reviews (2)
Add Rating & Review 20 Ratings 5 star values: 3 4 star values: 5 3 star values: 7 2 star values: 3 1 star values: 2
Martha Stewart Member Rating: Unrated 06/11/2010 I made this with balsamic vinegar, honey and walnuts and it's super good. I remember cutting the brussels sprouts down (at least in half) so that they could soak up more of the sauce. @MCDunbar I've never heard of that cookbook but I'll be checking it out. This is a side dish I will totally make again! Martha Stewart Member Rating: Unrated 11/25/2008 This is basically the same recipe as one from the Silver Palate Cookbook - I think credit should have been given!
Reviews (2)
Add Rating & Review 20 Ratings 5 star values: 3 4 star values: 5 3 star values: 7 2 star values: 3 1 star values: 2
Add Rating & Review
20 Ratings 5 star values: 3 4 star values: 5 3 star values: 7 2 star values: 3 1 star values: 2
20 Ratings 5 star values: 3 4 star values: 5 3 star values: 7 2 star values: 3 1 star values: 2
20 Ratings 5 star values: 3 4 star values: 5 3 star values: 7 2 star values: 3 1 star values: 2
5 star values: 3 4 star values: 5 3 star values: 7 2 star values: 3 1 star values: 2
Martha Stewart Member Rating: Unrated 06/11/2010 I made this with balsamic vinegar, honey and walnuts and it's super good. I remember cutting the brussels sprouts down (at least in half) so that they could soak up more of the sauce. @MCDunbar I've never heard of that cookbook but I'll be checking it out. This is a side dish I will totally make again! Martha Stewart Member Rating: Unrated 11/25/2008 This is basically the same recipe as one from the Silver Palate Cookbook - I think credit should have been given!Martha Stewart Member
Rating: Unrated 06/11/2010
I made this with balsamic vinegar, honey and walnuts and it’s super good. I remember cutting the brussels sprouts down (at least in half) so that they could soak up more of the sauce. @MCDunbar I’ve never heard of that cookbook but I’ll be checking it out. This is a side dish I will totally make again!
Rating: Unrated
Rating: Unrated 11/25/2008
This is basically the same recipe as one from the Silver Palate Cookbook - I think credit should have been given!
All Reviews for Nutty Brussels Sprouts
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Nutty Brussels Sprouts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
