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Crispy Brussels Sprouts with Mustard Vinaigrette and Toasted Walnuts

I think we can all agree that the best Brussels sprout is a deeply caramelized and crispy Brussels sprout. If you don’t have the time or patience to treat each individual sprout like it’s an expensive piece of fish, make sure you follow the rules for roasting: make sure washed vegetables are patted dry of any excess water; use high heat and a healthy amount of oil; and don’t overcrowd your pan!

— Shauna of SecretLanguagePDX.com

Course Side Dish
Keyword brussels sprouts
Servings 5 people
Calories 530 kcal


  • 2-4 Tbsp cooking oil as needed
  • 2 pounds Brussels sprouts trimmed and halved
  • 1 small shallot
  • ¼ cup plus 1 Tbsp sherry vinegar
  • 2 Tbsp dijon mustard
  • ¼ cup whole grain mustard
  • 2 Tbsp. maple syrup or honey
  • ½ cup olive oil
  • 1 cup walnuts
  • 1 Tbsp very good olive oil
  • Juice of 1 lemon
  • Salt and black pepper to taste


  1. Preheat the oven to 325 degrees.
  2. Toss the walnuts with olive oil, salt, and black pepper, spread on a baking sheet, and toast until deeply golden, fragrant and crispy, 8-12 minutes. (If after 12 minutes the texture is still weak or waxy, leave them in longer- when properly toasted they have superbly satisfying crunch.) Let cool, and then chop or crumble each into a few smaller pieces.
  3. Turn the oven up to 350 degrees.
  4. Make the vinaigrette: finely mince the shallot and macerate with 1 Tbsp sherry vinegar for 10 minutes. In a medium bowl, whisk together the mustard, macerated shallot, and maple syrup or honey with a little of the sherry vinegar. Add the olive oil in a slow drizzle to emulsify, alternating with the sherry vinegar. Adjust with salt and pepper.
  5. Toss the Brussels sprouts in a bowl with a little olive oil, salt, and black pepper to coat.
  6. Set a large cast-iron skillet over high heat and wait until the pan is very hot to add oil, just to coat the bottom of the pan. Working in batches, place the Brussels sprouts in the pan, cut side down, and sear very hard until deeply caramelized on the flat side, then turn and get a kiss of color on the backside. Depending on the size of the sprouts, they may be fully cooked at this point (if they are very small), but they will likely need 5 to 15 minutes in the oven to finish cooking. Pull them when they are finished to your desired doneness (I love them both al dente and very tender.) Squeeze a lemon over the Brussels sprouts as they cool.
  7. (If you are preparing a large batch, individually searing can be unrealistic. Instead, put an empty baking sheet in a hot oven for 10 minutes before adding the Brussels sprouts: it should hold enough heat to give them some color when they hit. Don’t overcrowd the sheet; leave a little negative space for water to evaporate, which helps with browning.)
  8. To serve, drizzle with the vinaigrette and top with toasted walnuts and a few grinds of black pepper.
Nutrition Facts
Crispy Brussels Sprouts with Mustard Vinaigrette and Toasted Walnuts
Amount Per Serving
Calories 530 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 5g31%
Sodium 258mg11%
Potassium 864mg25%
Carbohydrates 25g8%
Fiber 9g38%
Sugar 9g10%
Protein 11g22%
Vitamin A 1368IU27%
Vitamin C 155mg188%
Calcium 116mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.