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Stir fried Brussels sprouts with walnuts recipe

Stir fried Brussels sprouts with walnuts recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This is a great favourite with my family. Brussels sprouts are stir fried with walnuts, lemon zest and garlic.


Gloucestershire, England, UK

2 people made this

IngredientsServes: 4

  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 500g Brussels sprouts, trimmed and thinly sliced
  • 1 good handful walnuts, pine nuts or sesame seeds
  • 1 lemon, zested and juiced
  • salt and pepper

MethodPrep:20min ›Cook:5min ›Ready in:25min

  1. Heat wok over a high heat until very hot. Add the olive oil and swirl around once. Add the garlic and stir fry for a few seconds to scent the oil.
  2. Immediately tip in the sprouts before the garlic has a chance to burn and stir fry constantly for about 4 minutes until the sprouts are cooked. You are aiming for tenderness with a residual crunch.
  3. Stir in the nuts, lemon zest and juice. Stir fry for a final 30 seconds or so.
  4. Taste and season with salt and pepper if necessary.

Tip

I find that it will keep quite happily in a serving dish in a low oven or heated trolley until you are ready to serve.

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  • 1 pound ​Brussels sprouts
  • 1/3 cup walnuts (chopped)
  • 1 tablespoon butter (or oil)
  • 1/2 teaspoon salt (fine sea salt preferred)
  • Optional: walnut oil* for drizzling

Trim off and discard the ends of the brussels sprouts. Pull off the darker outer leaves. Cut larger brussels sprouts in half or quarters, leaving only the smallest, tenderest sprouts whole. You want all the sprouts or cut sprouts to be about the same size so they cook evenly. Set aside the trimmed, prepped sprouts.

Heat a large frying pan or saute pan over medium-high heat. Add the walnuts to the dry, hot pan and cook, stirring frequently, until they're starting to toast, about 3 minutes. They will continue toasting after you take them off the heat, so remove them before they're as dark as you'd like them. Transfer the walnuts to a dish and set aside.

Return the pan to medium-high heat and melt the butter or heat the oil. Swirl the pan to coat the bottom with the butter or oil. Add the Brussels sprouts, salt, and 1/2 cup water. Bring to a boil, cover, reduce the heat to a gentle but steady simmer and cook, undisturbed, until the Brussels sprouts are bright green and tender almost all the way through, 3 to 5 minutes depending on the size of the sprouts.

Uncover and continue to cook, stirring frequently, until the Brussels sprouts are tender and starting to brown, about 3 minutes. The water should all be evaporated at that point as well. Add the walnuts and stir to combine.

Transfer the 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. If holding warm, wait until serving to drizzle on the walnut oil.


Stir fried Brussels sprouts with walnuts recipe - Recipes

Shaved Brussels with Toasted Walnuts and Fresh Pomegranate.

Hey everyone, hope you&rsquore having an incredible day today. Today, we&rsquore going to prepare a special dish, shaved brussels with toasted walnuts and fresh pomegranate.. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Roasting brussels sprouts brings out their nutty sweetness and keeps them crisp-crunchy around the edges Tossing them with walnuts and tangy, jewel-like Remove from heat and set aside. When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. In this recipe for Roasted Brussels Sprouts with Pomegranate Molasses, tender roasted sprouts are topped with sweet, rich homemade pomegranate molasses, toasted walnuts and fresh pomegranate arils. This beautiful dish is filled with texture and flavor, a delightful side for a holiday gathering.

Shaved Brussels with Toasted Walnuts and Fresh Pomegranate. is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it&rsquos fast, it tastes delicious. They&rsquore nice and they look wonderful. Shaved Brussels with Toasted Walnuts and Fresh Pomegranate. is something which I&rsquove loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have shaved brussels with toasted walnuts and fresh pomegranate. using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Shaved Brussels with Toasted Walnuts and Fresh Pomegranate.:
  1. Get 1 1/2 lb Fresh Brussels Sprouts (Shaved)
  2. Take 1 cup Toasted Walnuts (preferably toasted yourself then cooled and crumbled)
  3. Get 1 1/4 cup Fresh Pomegranate Seeds
  4. Make ready 3/4 cup Flat Leaf Italian Parsley (Coarsely chopped.)
  5. Take 2 stick Fresh Celery (Trimmed and sliced thinly on the diagonal)
  6. Make ready 3/4 cup Crumbled Macedonian Feta (Whichever Feta you prefer, really)
  7. Get Vinaigrette
  8. Prepare 1 pinch Kosher Salt
  9. Prepare 1/2 pinch Freshly Ground Black Pepper
  10. Take 5 tbsp Good Olive Oil (May need more, depending on your taste)
  11. Prepare 4 1/2 tbsp Freshly Squeezed Meyer Lemon Juice (Again according to your taste)

In a jar or bowl, place all dressing ingredients, mix well and refrigerate until ready to use. In a medium bowl, combine sprouts, walnuts, cheese, oil, lemon juice, and vinegar toss to combine. Season to taste with salt and freshly ground. Toss the salad: In a large bowl, combine the shaved sprouts, the reserved orange segments, and the pomegranate seeds, add the vinaigrette, and toss to combine.

Steps to make Shaved Brussels with Toasted Walnuts and Fresh Pomegranate.:
  1. Toast walnuts in oven at 350° until slightly golden. DO NOT over cook them. Once you can smell them, they're done. Often only 3-6 minutes. Watch closely! (Set aside to cool)
  2. Trim the ends off of the Brussels and remove outer leaves. Cut in half and slice thinly to create a 'shaved' texture. You can use a mandoline if needed, however Brussels are often too small to use a mandoline efficiently.
  3. Toss Brussels into a bowl with cooled Walnuts, Pomegranate seeds, parsley and celery.
  4. In a mason jar mix together ingredients for vinaigrette and shake until well combined. (You could also use a bowl and whisk for this, I just think the jar method is quick and easy)
  5. Dress the salad to your liking and transfer to serving platter. Sprinkle the top with crumbled Feta and enjoy!!

Season to taste with salt and freshly ground. Toss the salad: In a large bowl, combine the shaved sprouts, the reserved orange segments, and the pomegranate seeds, add the vinaigrette, and toss to combine. In a large bowl, whisk together the pomegranate molasses, extra virgin olive oil, harissa, and garlic. The Brussels sprouts are just a handful, pulled out from the family dinner stores, and they can easily be replaced with other greens or vegetables that you Add in the walnuts and toast lightly. The goat cheese topper seals the deal.

So that is going to wrap it up with this exceptional food shaved brussels with toasted walnuts and fresh pomegranate. recipe. Thanks so much for reading. I am sure that you will make this at home. There&rsquos gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!


Preparation

Step 1


Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

Using a paring knife, remove cores from brussels sprouts through stem ends discard. Peel off leaves all the way down to the very center.

Heat 2 Tbsp. olive oil in a large skillet over medium-high. Add a quarter of the brussels sprout leaves and cook, tossing once or twice, until bright green and deeply charred in spots, about 4 minutes. Season with salt and pepper transfer to a platter. Repeat process 3 more times with remaining brussels sprouts and olive oil.

Finely grate lemon zest over brussels sprouts, then squeeze juice on top. Scatter walnuts over and drizzle with walnut oil. Finish with a few cranks of pepper.

Do Ahead: Brussels sprouts can be cored and leaves separated 3 days ahead. Wrap in damp paper towels and store in resealable plastic bags chill.


Fried Brussels Sprouts

Special Equipment: Deep-fry or candy thermometer

Ingredients US Metric

  • Canola oil, for deep frying
  • 1 garlic clove, minced
  • 4 salt-packed anchovy fillets, rinsed, filleted, and minced
  • 1 serrano chile, seeded and minced
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 2 scallions, white and green parts, thinly sliced on the bias
  • 1/2 cup walnut pieces, toasted and coarsely chopped
  • 1/2 cup extra-virgin olive oil
  • 1 pound Brussels sprouts, trimmed and quartered lengthwise
  • 2 cups loosely packed flat-leaf parsley leaves
  • 2 tablespoons salt-packed capers, rinsed and patted dry
  • Kosher salt and freshly ground black pepper

Directions

Pour enough oil into a medium pot so that it reaches a depth of 3 inches. Heat the oil until it registers 350°F (175°C) on a deep-fry or candy thermometer.

While the oil is heating, whisk together the garlic, anchovies, serrano chile, red wine vinegar, honey, scallions, walnuts, and extra-virgin olive oil in a bowl large enough to contain all the Brussels sprouts. Set the bowl near the stovetop.

Pat the Brussels sprouts COMPLETELY dry. Working in batches, carefully lower some of the Brussels sprouts into the oil and deep-fry until the edges begin to curl and turn brown, about 3 minutes. Dump each batch directly into the bowl of dressing and gently toss to coat.

After the last batch has been deep-fried, carefully add the parsley and capers to the oil—stand back, as the capers will pop and sputter—and then give the contents of the pot a stir. Remove the parsley and capers when the parsley becomes a deeper, more saturated shade of green, 30 to 60 seconds.

Add the parsley and capers to the bowl, season with salt and pepper to taste, and gently toss. Serve within minutes, if not seconds. Originally published January 25, 2010.

Recipe Testers' Reviews

Jill Mulcahy

Delicious! We loved this approach to an unpopular vegetable in our household. Having grown up on vegetables that were cooked beyond recognition, we’ve only recently begun liking them and making them a staple in our otherwise balanced diets. Now I can honestly say, “I love Brussels sprouts.” Frying the Brussels sprouts seemed to develop their flavor, and the vinaigrette dressing with the sweet, salty, and spicy ingredients was a perfect complement.

We served the sprouts with a roasted chicken and this made for an ideal winter dinner.

Marilyn Canna

This recipe is a richly flavorful way to get past everyone’s aversion to Brussels sprouts for a fall or winter side dish that also happens to be a great alternative to the same root vegetables we seem to fall into a pattern of serving. If you’re careful about small-batch frying techniques, have enough oil on hand, and do some advance ingredient preparation, you should be able to create this dish using this easily available vegetable for weeknight or weekend dinners. Also, what you save on the relatively inexpensive sprouts you can use to splurge a bit on the capers, anchovies, and all that canola oil.

In spite of the messiness of the dish and the prep time (the parsley takes longer to prep than you think better to work with another on this one), this side dish is delicious and more sweet than hot or sour, which I expected with the serrano chile/vinegar/anchovy/caper blend in there.

We ended up serving it with poached salmon and some leftover casserole potatoes (a baked concoction of fennel, cream, and Parmesan). Quite a surprising combination that worked. I did, however, feel that there was more than enough dressing for the sprouts, so I drained them before serving. It could be that some excess frying oil became part of the mixture and made it more liquid-y and muted the tartness.

Brenda Carleton

Yum! My family really enjoyed this dish—we didn’t have enough for seconds, unfortunately. As a person who enjoys texture, I loved the crunch from the toasted walnuts and liked the pungent bite of the capers. It was a pleasure finding different little treasures in each bite. It was different from other sprout Brussels sprout dishes.

I would add a bit more chiles next time, too, as I like a bit more heat. The flavors all came together nicely with the addition of honey, vinegar, and anchovies. My only complaint is the deep frying. While the texture was pleasingly crunchy next time I would just saute instead.

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Comments

Incredible way to eat Brusells. Word of caution….they deep fry fast. If your Brussells are small I would only halve them (not quarter them).


Roasted Brussels Sprouts and Walnuts

Roasting Brussels sprouts gives them a deep caramel flavor that is perfectly suited to walnuts! This simple recipe can be served hot from the oven, or at room temperature saving valuable cooking space during the holidays when oven space is at a premium.

Ingredients

  • 1-½ pound Brussels Sprouts
  • 1 whole Large Shallot, Thinly Sliced
  • 12 sprigs Fresh Thyme Or Substitute ¾ Teaspoon Of Dried For The 12 Sprigs Fresh
  • ¼ teaspoons Salt
  • ¼ teaspoons Pepper
  • 3 Tablespoons Extra Virgin Olive Oil
  • ½ cups Walnut Halves
  • 2 Tablespoons Walnut Oil (or Double This Amount If You Use Extra Virgin Olive Oil)
  • 2 Tablespoons Grated Parmesan Cheese (optional)
  • 2 teaspoons Balsamic Glaze (optional)

Preparation

1. Preheat oven to 400 F.
2. Trim off the ends and remove the outer leaves of the Brussels sprouts cut any large Brussels sprouts in half.
3. Put the Brussels sprouts into the center of a rimmed sheet pan along with the sliced shallot and thyme. Sprinkle salt, pepper and the olive oil over the top. Give it a toss to coat. Rearrange the Brussels sprouts in a single layer, but they can still be close together. Bake for 20 minutes.
4. After 20 minutes, remove the pan from the oven, stir the Brussels sprouts and sprinkle the walnuts on the top. Return to the oven for another 5 minutes of roasting. The Brussels sprouts are done when a paring knife is easily inserted into the center.
5. Remove pan from the oven and immediately drizzle the walnut oil over the top. Give it a toss and transfer to a serving bowl. If desired, you may want to pick out any thyme sprigs.
6. Drizzle a little balsamic glaze over the top and sprinkle with Parmesan cheese (optional).

Roasted Brussels Sprouts with Walnuts can be served hot from the oven, or at room temperature.


How to Make Brussels Sprouts

There are many different ways to cook Brussels sprouts. I love them to be roasted or sauteed on the stove top. Both ways give the sprouts a nice char and bring out the sweetness.

If you’re going to add a glaze, however, like you are in this recipe, it’s easier to cook them in a pan on the stove.

The secret to getting a good char on them in the pan is not to crowd them. They need space to brown. If you pile a bunch of them into the pan, they’ll end up just steaming and not browning.

Start by washing and cutting the hard stems off the sprouts. Then half them or cut into quarters if you like smaller pieces. Larger sprouts are great for this recipe, but small works well too.

Heat olive oil in a pan over medium high heat. Once it’s nice and hot, add the sprouts and let them cook without moving them for about 5 minutes. Then toss and cook for another 5 minutes The edges should start to brown during this time.

Mix the ingredients for the balsamic glaze in a bowl first, then pour it into the pan with the sprouts, right at the end of cooking.

Toss to coat. Don’t leave the pan, as the sprouts can quickly burn with the sauce in the pan. Instead, let it cook for a minute, then toss to flip the sprouts. Repeat that process. Then serve as soon as the sprouts have browned sufficiently.


FAQs

I have collected some interesting facts and a basic roasting recipe.

The Next Brussels Sprout

Over the past 20 years, farmers are melted by breeding a vegetable that produces minor bitter compounds or glucosinolates to the “unpleasant” taste of brussels sprouts.

Farmers are weakening the plant’s natural defenses by enhancing the taste.

A receptor on the tongue reacts to bitter compounds found in some vegetables, and for certain people, this receptor is extremely sensitive. Furthermore, the human brain has evolved to equate bitterness with poison that why the taste naturally turns many people off.

In my view, frying Brussels sprouts produces the best taste, with roasting coming in a second. The aim is to caramelize the outside while leaving the interior firm and nutty.

Also, bear in mind that leftover cooking will continue to soften the vegetables after they’ve been removed from the oven, so prepare accordingly.

Slice & Dice

In the middle of the brussels sprout is concentrated the bitter scent. It helps to release some compounds during the cooking process when you divide veggie in half.

Surprisingly, your genes can play a role in determining how you feel about these divisive little vegetables. According to a 2011 study conducted by Cornwall College, brussels sprout contains the phenylthiocarbamide chemical that tastes bitter to those who have a variant of a specific gene.

According to the report, half of the world’s population has a mutation of such gene. The fortunate half does typically not taste the bitterness, and therefore enjoy it much better than anyone else.

Some people want to boil their brussels sprouts, please do not cook them this way if you aren’t a fan of bitter taste. The only way to avoid being bitter is to prepare the products with the right method.

Tossing some coconut sugar or even a splash of maple syrup during the sauté is a perfect way to give the savory profile sweetness and change the flavors.

Brussels sprouts are rich in chemical compounds, like any other cruciferous vegetable. When exposed to heat for an extended period, hydrogen sulfide is produced. Any chemical compound with the word sulfur would generally smell very badly.


Brussels Sprout & Mushroom Stir Fry

Part of me hates going to Costco: to lines, the people, the hustle and bustle. But part of me loves it: the fridge full of organic veggies when we get home, frozen wild fish fillets that I can cook into fish tacos all month long, and giant jars of peanut butter (always).

Brussels sprouts and mushrooms are two things I almost never leave Costco without. As far as vegetables go, they stay good in the fridge for a while, and we always go through them all. Costco trips mean recipes like this: Brussels Sprouts and Mushroom Sesame Stir Fry.

Toasted sesame oil is one of my favorite condiments because it’s depth of flavor adds so much to any Asian-style dish! Along with a drizzle of soy sauce and a spoonful of maple syrup? That’s where the magic happens. It’s a sweet, savory, nutty combination that goes with just about anything.

I use shiitake mushrooms in this recipe because they work well in recipes that have Asian flavors (like soy and sesame). If you can’t find shiitake mushrooms, baby portobellos will work just fine!

After you’ve made this recipe with brussels sprouts, you might find that the sauce is extremely adaptable — you could do this same exact thing with broccoli or zucchini.


Brussels Sprouts with Maple Syrup & Walnuts

Savory Brussels sprouts and walnuts sweetened with maple syrup.

Ingredients

  • 1 package Fresh Brussels Sprouts (1 Lb Package), Ends Removed, Cleaned, And Cut In Half (cut In Thirds If They Are Big)
  • 2 Tablespoons Vegetable Oil
  • 1 teaspoon Onion Powder
  • ½ teaspoons Salt
  • ½ cups Chopped Walnuts
  • ¼ cups Real Maple Syrup

Preparation

Add sprouts and vegetable oil into a large skillet and cook over a medium heat for about 8 minutes. Stir them occasionally to prevent sprouts from burning, but slight browning and charring is OK. At the end your oil will be gone so you will need to stir more frequently. The sprouts will start to fall apart a little bit and this is exactly what you want.

Reduce the heat to low and add onion powder, salt, walnuts and maple syrup. Stir well and cook for an additional 10 minutes, stirring occasionally. Serve hot and enjoy.