Brussels Sprouts and Walnuts with Fennel and Shallots

Elevate your side dish game with this vibrant recipe for Brussels Sprouts and Walnuts with Fennel and Shallots! Perfectly roasted Brussels sprouts, fennel, and shallots develop a caramelized sweetness, while toasted walnuts add a rich, nutty crunch. A drizzle of olive oil, tangy lemon juice, and optional honey tie the dish together with a touch of brightness and balance. This easy yet elegant recipe is ready in just 40 minutes and pairs beautifully with roasted meats or as a standalone vegetarian delight. Garnish with fresh parsley for a pop of color and serve warm for a show-stopping addition to your table. Keywords: roasted Brussels sprouts, fennel recipe, walnut side dish, healthy vegetable dish, savory holiday sides.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Brussels sprouts
• 0.5 cup Walnuts
• 1 large Fennel bulb
• 3 large Shallots
• 3 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Lemon juice
• 1 teaspoon Honey (optional)
• 2 tablespoons Fresh parsley (optional garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Trim the ends off the Brussels sprouts and slice them in half lengthwise.

Step 3

Slice the fennel bulb thinly, discarding the tough core, and set aside.

Step 4

Peel the shallots and slice them into thin rounds.

Step 5

Place the Brussels sprouts, fennel, and shallots on a large baking sheet.

Step 6

Drizzle the vegetables with 2 tablespoons of olive oil and season with salt and black pepper. Toss everything to coat evenly.

Step 7

Spread the vegetables out in a single layer and roast in the preheated oven for 20 minutes, stirring once halfway through to ensure even cooking.

Step 8

While the vegetables are roasting, toast the walnuts: Heat a small dry skillet over medium heat and add the walnuts. Cook for 3-4 minutes, stirring frequently, until they are fragrant and slightly golden. Remove from heat and set aside.

Step 9

Once the vegetables are done roasting, remove them from the oven and transfer to a serving bowl.

Step 10

Add the toasted walnuts to the roasted vegetables.

Step 11

Drizzle with the remaining 1 tablespoon of olive oil, lemon juice, and honey (if using). Toss to combine.

Step 12

Taste and adjust seasoning, adding more salt or lemon juice if needed.

Step 13

Garnish with chopped fresh parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(1053.4g)

Amount per serving	% Daily Value*
Calories	1190.2

Total Fat 82.0g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 32.8g
Cholesterol 0mg	0%
Sodium 1449.9mg	0%
Total Carbohydrate 101.4g	0%
Dietary Fiber 34.9g	0%
Total Sugars 42.7g
Protein 33.1g	0%

Vitamin D 0IU	0%
Calcium 397.5mg	0%
Iron 8.7mg	0%
Potassium 2130.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.8%

Protein: 10.4%

Carbs: 31.8%