New This Month

Nutty Brussels Sprouts


This tasty brussels sprouts recipe is courtesy of chef Emeril Lagasse.

  • Servings: 6

Source: The Martha Stewart Show, November Fall 2008


  • 4 cups brussels sprouts
  • 3 tablespoons sherry-wine vinegar
  • 3 tablespoons maple syrup or honey
  • 1 tablespoon very finely chopped shallots
  • 2 teaspoons Dijon mustard
  • 1/3 cup walnut oil
  • Coarse salt and freshly ground black pepper
  • 3/4 cup chopped walnuts or pecans


  1. Trim any damaged leaves from brussels sprouts and trim stem ends. Using a sharp paring knife, make an "X" in the bottom of each sprout. Fill a saucepan fitted with a steamer basket with 1/2 inch water and bring to a boil over high heat. Place brussels sprouts in steamer basket and cook, covered, until crisp-tender, 3 to 4 minutes.

  2. In a medium bowl, whisk together vinegar, maple syrup, shallots, and mustard; let stand 5 minutes. Slowly whisk in oil and mix until emulsified; season with salt and pepper.

  3. Add brussels sprouts and nuts to bowl; toss to combine. Serve immediately.

Reviews Add a comment