Ingredients
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2¼ pounds Brussels sprouts
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¼ cup cold-pressed extra-virgin Olive Oil
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1 tablespoon Water
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Salt
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1 tablespoon Lemon Juice
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⅓ cup Walnuts
Directions
Brussels sprouts and bacon are a classic combination, as the vegetable holds up well to the smoky meat and takes on the savory flavor of the rendered fat. But we were determined to find a more nutritious pairing for this cruciferous vegetable, which is packed with fiber, folate, and vitamin K. Instead of smoked meat, we tossed the sprouts with toasted walnuts for richness and healthy omega-3 fats, and used olive oil as our base. In order to ensure the interior of the sprouts cooked through by the time the exterior caramelized, we added just a tablespoon of water to our oil and seasoning that would coat the sprouts. We then roasted them covered to trap some of their steam and soften them. After 10 minutes, we removed the foil, allowing them to brown and finish cooking through until just tender (and not overcooked). A final toss with lemon juice added brightness. If you are buying loose Brussels sprouts, select those that are about 1½ inches long. Quarter Brussels sprouts longer than 2½ inches; leave whole sprouts that are shorter than 1 inch.
Steps
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1
Done
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Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss Brussels sprouts, 3 tablespoons oil, water, ¾ teaspoon salt, and ¼ teaspoon pepper in large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange cut side down in single layer. |
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2
Done
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Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10 to 12 minutes. Transfer to serving platter and toss with remaining 1 tablespoon oil, lemon juice, and walnuts. Season with salt and pepper to taste. Serve. |
