We love walnut oil for its delightful nutty flavor and its healthy nutritional profile. You can find it in many supermarkets and natural-foods stores; store it in the refrigerator.
- 1 pound Brussels sprouts, trimmed and quartered
- 2 tablespoons walnut oil
- 1 tablespoon minced shallot
- 1/4 teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon whole-grain or Dijon mustard
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
Place the Brussels sprouts in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, 7 to 8 minutes.
Meanwhile, whisk the oil, shallot, lemon zest, lemon juice, mustard, salt and pepper in a medium bowl. Add the sprouts to the dressing; toss to coat.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
108 calories; 7g total fat; 1g total saturated fat; 0mg cholesterol; 188mg sodium; 10g carbohydrates; 3g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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