Roasted Brussels Sprouts with Walnut Dressing

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President's Choice


5 cups (1.25 L) trimmed and halved Brussels sprouts (about 650 g)

½ tsp (2 mL) dried thyme

¼ tsp (1 mL) salt

¼ tsp (1 mL) freshly ground black pepper

3 tbsp (45 mL) olive oil

1 cup (250 mL) PC Blue Menu No Salt Added Natural Walnuts

4 tsp (20 mL) red wine vinegar

2 tbsp (25 mL) finely chopped shallots

2 tbsp (25 mL) finely chopped fresh parsley

Roasted Brussels Sprouts with Walnut Dressing

Brussels sprouts are a nutritional dynamo, with Vitamins A and C, fibre and iron. Roasted and topped with a walnut dressing, they make a lovely side dish.

Serves: 6
Difficulty Level: Intermediate
Prep time: 15 minutes
Cook time: 45 minutes

Nutritional Information

Calories: 240

Fat: 18 g

Sodium: 125 mg

Carbohydrate: 13 g

Fibre: 6 g

Protein: 6 g

Source of Fibre

Excellent Source of Vitamin C

Source of Iron

Source of Vitamin A


Preheat oven to 375°F (190°C). Line rimmed baking sheet with foil; spray generously with cooking spray.

In bowl, combine Brussels sprouts, thyme, salt, pepper and half of olive oil. Spread onto prepared baking sheet.

Roast in centre of oven for 35 minutes; add walnuts to baking sheet and roast another 10 minutes. Meanwhile, in small bowl, whisk together vinegar, shallots and remaining olive oil.

Transfer cooked Brussels sprouts to serving platter. Drizzle with vinaigrette. Sprinkle with parsley.

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