Roasted Brussels Sprouts with Fennel, Shallots, and Toasted Walnuts
Elevate your vegetable side dish game with this delectable Roasted Brussels Sprouts with Fennel, Shallots, and Toasted Walnuts recipe. Combining the nutty flavor of toasted walnuts with the sweetness of caramelized shallots, and the unique anise flavor of fennel, this dish is not only visually appealing but also packed with flavor. It's a perfect accompaniment to any meal, adding a sophisticated touch to your dining table. Enjoy this nutrient-rich side that is both delicious and satisfying, suitable for gatherings or a cozy family dinner.
8
Servings
41.25
Calories
9
Ingredients
Ingredients
walnuts
1 cup (coarsely chopped)
Brussels sprouts
1 lb (trimmed and halved)
shallots or white pearl onions
1 pint (peeled)
unsalted butter
2 tablespoons (divided)
sugar
1 tablespoon (granulated)
salt
to taste (as needed)
black pepper
to taste (freshly ground)
fennel bulb
1 (julienned)
vegetable broth or low-fat chicken broth
1/2 cup (liquid)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Spread the chopped walnuts on a baking sheet and toast them in the oven for about 10 minutes, or until they are fragrant and lightly browned. Remove and let cool.
3
Bring a large pot of lightly salted water to a boil. Add the halved Brussels sprouts and cook for 8-10 minutes until they are just tender. Drain and immediately rinse with cold water to halt the cooking process.
4
In a separate pot, bring water to a boil, then add the shallots or white pearl onions. Cook for 2 minutes, then drain and rinse under cold water. Once cooled, remove the skins and clip the stem ends.
5
In a large, heavy skillet, melt 1 tablespoon of the butter over medium-low heat. Add the shallots or onions, sprinkle with sugar, salt, and pepper to taste. Cover and cook for about 7 minutes, stirring occasionally until they soften and begin to caramelize.
6
Stir in the julienned fennel and continue to cook for another 5 minutes until the fennel is tender.
7
In a small saucepan, combine the toasted walnuts with the vegetable or chicken broth. Bring to a boil and cook until the mixture reduces to a syrupy consistency, then remove from heat.
8
Add the walnut broth to the skillet containing the shallots and fennel, followed by the cooked Brussels sprouts and the remaining tablespoon of butter. Gently stir over medium-low heat until everything is heated through.
9
Serve warm and enjoy your savory vegetable creation!
Nutrition Information
2.5g
Fat
4g
Carbs
1g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the primary dish in this recipe?
The dish is Roasted Brussels Sprouts with Fennel, Shallots, and Toasted Walnuts, a sophisticated vegetable side dish.
How many servings does this recipe yield?
This recipe is designed to provide 8 servings.
What is the calorie count per serving?
Each serving contains approximately 41.25 calories.
What temperature should I set my oven to?
The oven should be preheated to 350°F (175°C) specifically for toasting the walnuts.
How do I toast the walnuts?
Spread the chopped walnuts on a baking sheet and toast them in the oven for about 10 minutes until fragrant and lightly browned.
How long should I boil the Brussels sprouts?
Boil the halved Brussels sprouts in lightly salted water for 8-10 minutes until they are just tender.
Why do I need to rinse the Brussels sprouts in cold water after boiling?
Rinsing them immediately with cold water halts the cooking process, ensuring they don't become overcooked or mushy.
What can I use if I do not have shallots?
You can substitute shallots with one pint of white pearl onions.
How do I easily remove the skins from the shallots or pearl onions?
Boil them for 2 minutes, drain, and rinse under cold water; the skins should then be easy to remove.
How should the fennel be prepared?
The fennel bulb should be julienned, which means cutting it into thin, matchstick-like strips.
What is the purpose of adding sugar to the shallots?
The sugar helps the shallots soften and caramelize during the cooking process, enhancing their sweetness.
How long do I cook the fennel?
Once added to the skillet with the shallots, the fennel should be cooked for about 5 minutes until tender.
How is the walnut broth mixture prepared?
Combine toasted walnuts with 1/2 cup of broth in a saucepan, bring to a boil, and reduce until it reaches a syrupy consistency.
Is this recipe gluten-free?
Yes, this recipe is labeled as gluten-free.
Can I make this dish vegetarian?
Yes, by choosing vegetable broth instead of chicken broth, the dish is entirely vegetarian.
How much fat is in one serving?
There are 2.5 grams of fat per serving.
What are the total carbohydrates per serving?
There are 4 grams of carbohydrates per serving.
Does this recipe contain fiber?
Yes, each serving provides 1 gram of dietary fiber.
How much butter is required?
The recipe uses 2 tablespoons of unsalted butter, divided for different stages of cooking.
Is this recipe suitable for a healthy diet?
Yes, it is tagged as a healthy, nutritious, and nutrient-rich side dish.
What season is this recipe best associated with?
It is tagged as an autumn recipe, perfect for fall gatherings.
How many ingredients are needed in total?
There are 9 ingredients required for this recipe.
What type of broth should I use?
You can use either vegetable broth or low-fat chicken broth.
How should the Brussels sprouts be trimmed?
The Brussels sprouts should be trimmed at the base and then halved.
Can I use ground pepper?
The recipe specifically recommends freshly ground black pepper for the best flavor.
What is the final step before serving?
The final step is to gently stir all components in a skillet over medium-low heat until everything is heated through.
Is there any protein in this dish?
Yes, there is 1 gram of protein per serving.
What is the consistency of the final walnut broth?
The broth should be boiled down until it reaches a syrupy consistency.
How long does it take to soften the shallots?
It takes about 7 minutes of cooking covered, stirring occasionally, to soften the shallots.
Should this dish be served hot or cold?
This dish is meant to be served warm.