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Brussels Sprouts Sauteed With Walnuts

User Rating 5 Star Rating (1 Review)


Brussels Sprouts Sauteed With Walnuts

Brussels Sprouts Walnuts

Photo © Molly Watson
Brussels sprouts are sauteed to bring out their nutty flavor and then mixed with walnuts for a simple fall side dish in this quick, ultra-healthful recipe. This dish is good hot or warm, and can be kept warm for up to an hour by simply covering with foil and setting aside in a warm kitchen. Since the recipe is also easy to double or triple, it also makes a great addition to the holiday table.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Makes 4 servings


  • 1 lb. brussels sprouts
  • 1/3 cup chopped walnuts
  • 1 Tbsp. butter or oil
  • 1/2 tsp. salt
  • Walnut oil for drizzling (optional)


  1. Trim ends of brussels sprouts and pull off the darker outer leaves. Cut brussels sprouts in half and set aside.
  2. Heat a large frying pan or saute pan over medium-high heat. Add walnuts and cook, stirring frequently, until toasted, about 3 minutes. Transfers walnuts to a dish and set aside.
  3. Return pan to heat and melt butter or heat oil. Add brussels sprouts, salt, and 1/2 cup water. Bring to a boil, cover, reduce heat to simmer and cook, undisturbed, until brussels sprouts are bright green and tender almost all the way through, 3 to 5 minutes.
  4. Uncover and continue to cook, stirring, until brussels sprouts are tender and starting to brown, about 3 minutes. Add walnuts and stir to combine.
  5. Transfer brussels sprouts to a serving dish and drizzle with walnut oil, if you like. Serve hot or warm. Cover loosely with foil to keep warm for up to an hour, if desired.

Makes 4 servings Brussels Sprouts With Walnuts.

User Reviews

Reviews for this section have been closed.

 5 out of 5
They loved it, Member Suebwan

The first time I made this wonderful dish I had been cooking for my Parents for a week while visiting during a rough time. Out of all the food, this was what they liked the best( the other dishes during the week were actually pretty good). They couldn't stop talking about the brussel sprouts. Was blessed with being in AZ, fresh brussel sprouts from Trader Joe's right off the stalk. Didn't use the walnut oil and still very good.

10 out of 10 people found this helpful.

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