Health

Brussels Sprouts With Prosciutto and Walnuts

brussels-prosciutto-walnuts Antonis Achilleos

Ingredients

  • 1/4 cup chopped walnuts
  • 1 1/2 pounds trimmed Brussels sprouts
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 teaspoons freshly squeezed orange juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated orange zest
  • 2 ounces thinly sliced prosciutto, excess fat trimmed and removed

Preparation


1. Preheat oven to 350°. Toast walnuts on baking sheet for 8–10 minutes, stirring halfway through. Remove and cool to room temperature. Increase oven temperature to 425°.

2. Slice large sprouts in half, if needed, so all are about the same size. Toss sprouts in large bowl with remaining ingredients. Spread on rimmed baking sheet in even layer.

3. Roast for 25–30 minutes, stirring halfway through, or until browned and tender. Toss with toasted walnuts, and serve warm.


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  • Yield: Makes 6 servings (serving size: 1/2 cup)

Nutritional Information

Calories per serving: 127
Fat per serving: 8g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 3g
Protein per serving: 7g
Carbohydrate per serving: 10g
Fiber per serving: 4g
Cholesterol per serving: 7mg
Iron per serving: 2mg
Sodium per serving: 326mg
Calcium per serving: 48mg