Brussels Sprouts With Walnuts Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Brussels sprouts1 Pound
 Butter/Margarine1⁄4 Cup (4 tbs) (1/2 Stick)
 Walnuts/Pecan halves1⁄2 Cup (8 tbs)
 Salt1⁄4 Teaspoon
 Black pepper1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 927 Calories from Fat 685

% Daily Value*

Total Fat 80 g122.5%

Saturated Fat 32.2 g161.2%

Trans Fat 0 g

Cholesterol 121 mg

Sodium 605.3 mg25.2%

Total Carbohydrates 48 g16%

Dietary Fiber 20.8 g83%

Sugars 11.3 g

Protein 23 g47%

Vitamin A 96.8% Vitamin C 643.9%

Calcium 25.6% Iron 44.5%

*Based on a 2000 Calorie diet


1. Remove the loose and faded leaves and trim the stalk ends from the Brussels sprouts.
2. Bring about 1 inch of lightly salted water to a boil in a 2-quart saucepan. Add the Brussels sprouts, and cook, covered, for 8 to 10 minutes, or until they are tender but still bright green. Drain them in a colander and rinse them quickly with cold water to preserve their color and to stop the cooking.
3. Melt the butter in an 8-inch skillet, add the walnuts, and cook, uncovered, over low heat for 3 minutes, or until the nuts brown lightly. Add the Brussels sprouts and the salt and pepper, and continue cooking about 2 minutes—or just long enough to heat through.