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roasted brussel sprouts and walnuts salad, serve in a white bowl
Olivia

Roasted Brussels Sprouts and Walnut Salad

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Roasted Brussels sprouts and walnut salad. A simple plant-forward dish with rich flavor and easy preparation.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 179
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 cups Brussels sprouts halved
  • 1/2 cup walnuts
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried thyme
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Baking Sheet
Baking Sheet
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Baking Sheet
Mixing Bowl
Mixing Bowl
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Mixing bowl

Cooking Instructions
 

  1. Preheat oven to 400°F (200°C).
  2. Place Brussels sprouts on a baking sheet.
  3. Drizzle with olive oil, thyme, salt, and black pepper.
  4. Toss to coat evenly.
  5. Roast for 20-25 minutes until tender and golden.
  6. Toast walnuts in a pan for 3-4 minutes.
  7. Transfer roasted sprouts to a bowl.
  8. Add toasted walnuts.
  9. Drizzle with lemon juice and toss gently.
  10. Garnish with fresh parsley and serve.

Nutrition

Calories: 179kcalCarbohydrates: 6gProtein: 4gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gSodium: 13mgPotassium: 253mgFiber: 3gSugar: 1gVitamin A: 513IUVitamin C: 42mgCalcium: 41mgIron: 2mg

Notes

• Roast cut-side down for better caramelization
• Toast walnuts lightly for extra flavor
• Add a touch of honey or balsamic for variation if desired

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