Directions:
- Preheat the oven to 425°. In a large bowl, toss the brussels sprouts with 1/4 cup of the olive oil and season with salt and pepper. Spread the brussels sprouts on 2 large rimmed baking sheets and roast for about 45 minutes, stirring once or twice, until tender and charred in spots; shift the pans halfway through roasting.
- Spread the walnuts in a pie plate and toast for about 8 minutes, until golden. Let cool, then coarsely chop the nuts.
- In the large bowl, whisk the vinegar with the mustard and honey. Whisk in the remaining 1/2 cup of oil until emulsified. Add the garlic and shallots season with salt and pepper. Add the brussels sprouts and walnuts and toss well. Serve.
- ***Taken from Food and Wine magazine minus capers and anchovies NOV 2011
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3267.55 Kcal (13681 kJ) | ||
| Calories from fat | 2270.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 252.26g | 388% | |
|---|---|---|---|
| Sodium | 476.95mg | 20% | |
| Potassium | 6751.89mg | 144% | |
| Total Carbs | 213.27g | 71% | |
| Sugars | 83.56g | 334% | |
| Dietary Fiber | 70.39g | 282% | |
| Protein | 78.28g | 157% | |
| Vitamin C | 1179.9mg | 1967% | |
| Iron | 21.2mg | 118% | |
| Calcium | 756.1mg | 76% | |
| Amount Per 100 g | |||
| Calories | 162.89 Kcal (682 kJ) | ||
| Calories from fat | 113.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.58g | 388% | |
|---|---|---|---|
| Sodium | 23.78mg | 20% | |
| Potassium | 336.59mg | 144% | |
| Total Carbs | 10.63g | 71% | |
| Sugars | 4.17g | 334% | |
| Dietary Fiber | 3.51g | 282% | |
| Protein | 3.9g | 157% | |
| Vitamin C | 58.8mg | 1967% | |
| Iron | 1.1mg | 118% | |
| Calcium | 37.7mg | 76% | |
* 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.
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