Sautéed Brussels Sprouts with Orange and Walnuts

brussells-sprouts Photo: Quentin Bacon


  • 1 navel orange
  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, minced
  • 2 pounds Brussels sprouts, trimmed and halved
  • 1/4 teaspoon salt
  • 1/3 cup walnuts, coarsely chopped and toasted
  • 1/4 teaspoon freshly ground black pepper


1. Zest entire orange and juice half of it (about 1/4 cup).

2. In a 12-inch sauté pan, heat 1 tablespoon oil over medium-high heat. Sauté shallot for 1 minute. Add half of Brussels sprouts, cut-side down, in a single layer; sprinkle with 1/8 teaspoon salt. Cook for 4 minutes. Add half of orange juice, flip sprouts and cook for 4 minutes. Transfer sprouts to a large serving bowl. Repeat with remaining oil, sprouts, salt and juice. Add second batch of sprouts to serving bowl with first batch.

3. Toss sprouts with walnuts and orange zest and season with pepper. Serve warm, at room temperature or chilled as a salad.

  • Yield: Serves: 8

Nutritional Information

Calories per serving: 119
Fat per serving: 7g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 5g
Carbohydrate per serving: 13g
Fiber per serving: 5g
Cholesterol per serving: 0.0mg
Iron per serving: 2mg
Sodium per serving: 102mg
Calcium per serving: 55mg

This Recipe Is

Adapted with permission from Eating in Color, by Frances Largeman-Roth. Stewart, Tabori & Chang; January 2014.