Balsamic Walnut Brussels Sprouts

The intense flavor of Balsamic Vinegar when added to Roasted Brussels Sprouts creates a complex set of flavor notes of nuttiness, sweetness, and acidity that will excite your palate. The earthiness of the fresh walnuts ties it all together.

First, roast two pounds of sprouts following our recipe. While the sprouts are in the oven roast a half cup of walnut pieces in a dry sauté pan over medium heat for about 4-5 minutes. They are done when you can smell the nutty aroma. As soon as the sprouts come out of the oven toss them with a tablespoon of good quality balsamic vinegar and the walnut pieces. Check for seasoning and add more salt, pepper and vinegar as needed.

Serve this with steak, pork tenderloin, roasted chicken or any of the medium to full flavored fishes (like grouper, snapper, salmon).

 

Balsamic Walnut Brussels Sprouts

Complete Ingredient List

1 ½ – 2 pounds Roasted Brussels Sprouts

1 tablespoon of balsamic vinegar

½ cup coarsely chopped walnuts

Salt and pepper

 

Roast a half cup of walnut pieces in a dry sauté pan over medium heat for about 4-5 minutes.

Toss the walnuts and the vinegar with the Roasted Brussels Sprouts right out of the oven.

Check for seasoning and add more salt, pepper and vinegar as needed.

TOTAL TIME: Just over an hour if using fresh Brussels Sprouts

 

 

 

Photo by Sebastian Coman Photgraphy