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Prep time
15 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
This easy side dish is crispy, sweet-sour, and tempting to eat out of a bowl like candy. Topped with a lemony Parmesan-walnut mixture, they're perfect for your holiday dinner…or for any night of the week. —American Home Cook
Ingredients
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2 pounds
Brussels sprouts, halved if large
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3 tablespoons
vegetable or other neutral oil
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Salt and freshly ground pepper
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3 tablespoons
extra virgin olive oil
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1/3 cup
walnuts, chopped
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Zest of 1 lemon plus 2 Tbsp fresh lemon juice
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1/2 teaspoon
crushed red pepper flakes
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1/2 ounce
Parmesan cheese, finely grated (about 3 Tbsp)
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3 tablespoons
unsalted butter
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2 tablespoons
balsamic vinegar
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1 tablespoon
honey or agave
Directions
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Heat the oven to 450°F. Toss Brussels sprouts and oil on a large rimmed baking sheet; season with salt and pepper. Taste a sprout and adjust seasonings as desired. Roast sprouts 20-25 minutes, until softened and deeply browned.
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Meanwhile, heat olive oil in a large skillet over low heat. Add walnuts and a pinch of salt and cook, stirring often, until nuts are golden brown, 4-6 minutes. Keep an eye on them, they can burn easily. Transfer the nuts, along with their oil, to a small bowl. Add lemon zest, red pepper flakes, and Parmesan cheese; toss to combine.
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Wipe out any burnt bits from the now-empty skillet. Melt the butter over medium heat. Add the balsamic vinegar, lemon juice, and honey and bring to a simmer (this will happen quickly), whisking to emulsify. Taste the glaze (blow on it first, it will be hot!) and adjust seasonings to your liking. Add Brussels sprouts; toss to coat, and taste again for seasoning.
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Transfer Brussels sprouts to a platter, top with walnut mixture and serve.
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