4 Serves
30 Mins
Bring a large pot of water to a boil. Add the Brussels sprouts and blanch for 6 to 8 minutes until tender-crisp, then drain thoroughly using a colander.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
211 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
71 µg / 400 µgCalcium
53 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
122 mg / 1,250 mgPotassium
498 mg / 4,700 mgSodium
30 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
In a small bowl, whisk together the white vinegar, mustard, honey, and olive oil until emulsified.
Heat a skillet over medium-high heat. Add the blanched Brussels sprouts and sauté, stirring frequently, until they develop a golden-brown sear.
Add the walnuts to the skillet and toss briefly to toast. Remove from heat, pour the prepared vinaigrette over the mixture, and season with black pepper. Toss well to coat and serve warm.
32
g3
g37
g.jpg&w=3840&q=75)
