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Brussels Sprouts with Walnut-Lemon Vinaigrette

:  October/November 2006, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.9 (29 votes)

Here we dress steamed Brussels sprouts with a delicate vinaigrette flavored with fresh lemon and nutty walnut oil.


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"YUMMY! I love it. very easy to cook. THANKS SO MUCH!!! "
Brussels Sprouts with Walnut-Lemon Vinaigrette Recipe

Makes: 4 servings, about 3/4 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  1. Place Brussels sprouts in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, 7 to 8 minutes.
  2. Meanwhile, whisk oil, shallot, lemon zest, lemon juice, mustard, salt and pepper in a medium bowl. Add the sprouts to the dressing; toss to coat.

Nutrition

Per serving: 108 calories; 7 g fat ( 1 g sat , 2 g mono ); 0 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 188 mg sodium; 405 mg potassium.

Nutrition Bonus: Vitamin K (216% daily value), Vitamin C (130% dv), Vitamin A (20% dv), Folate (19% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 1/2 vegetable, 1 1/2 fat


More From EatingWell

Recipe Categories

Style/Theme
Vegetarian
Quick (total 30 min. or less)
Vegan
Type of Dish
Side dish, vegetable
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Gluten free
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Preparation/ Technique
Steam
Meal/Course
Dinner

Season
Fall
Winter
Publication
EatingWell for a Healthy Heart Cookbook (2008)
October/November 2006
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