Walnut Buttered Brussels Sprouts
Creamy walnut buttered Brussels sprouts with toasted walnuts and a hint of ginger make a delightful side dish for holiday dinners or weeknight meals.
Ingredients
Instructions
- Remove wilted leaves of Brussels sprouts; trim ends of stems and make a shallow cross cut in each stem.
- In a large pan, bring Brussels sprouts and water to a boil.
- Cover, reduce heat, and simmer for 8 to 10 minutes or until tender.
- Drain the Brussels sprouts.
- Rinse with cold water and drain well.
- In a separate pan, melt butter and add ground ginger; cook briefly.
- Add coarsely chopped walnuts to the butter mixture and toast until fragrant.
- Toss the cooked Brussels sprouts with the butter-walnut mixture and serve.
Tips & Substitutions
For a nuttier flavor, consider toasting the walnuts separately before adding them to the butter mixture. If you don't have ground ginger, fresh ginger can be finely grated as a substitute. You can also experiment with other nuts like pecans or almonds for a different taste. If your Brussels sprouts are large, you may want to halve them for more even cooking.
Serving Suggestions
Serve these Walnut Buttered Brussels Sprouts as a side dish alongside roasted meats or as part of a vegetarian meal. They pair beautifully with baked chicken or even a hearty grain dish. For a festive touch, consider adding pomegranate seeds on top for a pop of color and sweetness. This recipe is perfect for holiday gatherings or weeknight dinners.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat with a splash of water to prevent drying out, or microwave in short intervals until warmed through. This dish is best enjoyed fresh, but can still be delicious when reheated.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut Buttered Brussels Sprouts contains roughly 303 calories, with 10g protein, 32g carbohydrates, and 18g fat. It is an excellent source of vitamin C (157% of the Daily Value), iron (40% of the Daily Value), and dietary fiber (35% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 591mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegan?
Yes, you can easily make this recipe vegan by substituting the butter with plant-based margarine or coconut oil. Additionally, ensure that the walnuts are raw and not roasted in butter. The flavor will still be rich and delicious with these substitutions.
What can I do if my Brussels sprouts are bitter?
If you find your Brussels sprouts taste bitter, try soaking them in cold water with a bit of salt for about 30 minutes before cooking. This can help reduce bitterness. Additionally, the butter and walnuts in this recipe will enhance their flavor and mask any remaining bitterness.
Can I add other vegetables to this recipe?
Absolutely! Feel free to add other vegetables like carrots or cauliflower to the mix. Just ensure to adjust the cooking time for the different vegetables, as some may take longer to become tender. This can add more variety and nutrients to your dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).