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Brussels Sprouts with Walnuts (Emeril Lagasse) Recipe

Brussels Sprouts with Walnuts (Emeril Lagasse) Recipe

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Brussels Sprouts with Walnuts (Emeril Lagasse)

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Ingredients:

Serving

2 lb brussels sprouts , base and outer leaves trimmed, and halved
8 tbsp unsalted butter
1/4 cup thinly sliced shallots
2 tbsp minced garlic
3/4 cup roughly chopped walnuts
2 tsp fresh lemon juice
1 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup finely grated parmesan

Directions:

Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan. Add the remaining 2 tablespoons of butter and when melted, add the walnuts and cook, stirring, until golden and fragrant, about 2 minutes. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
Transfer to a serving bowl and sprinkle with the Parmesan. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	257.11 Kcal (1076 kJ)
Calories from fat	182.27 Kcal
		% Daily Value*
Total Fat	20.25g	31%
Cholesterol	36.03mg	12%
Sodium	417.37mg	17%
Potassium	540.97mg	12%
Total Carbs	13.3g	4%
Sugars	2.91g	12%
Dietary Fiber	5.57g	22%
Protein	9.01g	18%
Vitamin C	98.1mg	164%
Vitamin A	0.1mg	5%
Iron	1.6mg	9%
Calcium	133.7mg	13%

Amount Per 100 g
Calories	166.17 Kcal (696 kJ)
Calories from fat	117.79 Kcal
		% Daily Value*
Total Fat	13.09g	31%
Cholesterol	23.29mg	12%
Sodium	269.74mg	17%
Potassium	349.62mg	12%
Total Carbs	8.6g	4%
Sugars	1.88g	12%
Dietary Fiber	3.6g	22%
Protein	5.83g	18%
Vitamin C	63.4mg	164%
Vitamin A	0.1mg	5%
Iron	1.1mg	9%
Calcium	86.4mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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