Roasted Brussels Sprouts with Calabrian Brown Butter Vinaigrette & Walnuts
Thanksgiving

Roasted Brussels Sprouts

with Calabrian Brown Butter Vinaigrette & Walnuts

30 MIN
$16.99 8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Simple roasted brussels sprouts get a vibrant lift from a dressing of walnut and sage-infused butter, dijon, maple syrup, lemon juice, and spicy Calabrian chile paste.
CLICK FOR RECIPE CARD

Get Plans

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    180 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Roasted Brussels Sprouts with Calabrian Brown Butter Vinaigrette & Walnuts
Title
  • 2 lbs Brussels Sprouts
  • 2 Tbsps Maple Syrup
  • 1 bunch Sage
  • 2 oz Salted Butter
  • 2 Tbsps Whole Grain Dijon Mustard
  • 1 Lemon
  • ½ cup Roasted Walnuts
  • 1 Tbsp Calabrian Chile Paste
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Roughly chop the walnuts. Pick the sage leaves off the stems. Halve the lemon crosswise; remove the seeds.

Roast the brussels sprouts
2 Roast the brussels sprouts

Line a sheet pan with foil. Transfer the halved brussels sprouts to the foil. Drizzle with olive oil and season with salt and pepper. Toast to coat and arrange in an even layer, spreading them out as much as possible. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Toast the walnuts & make the vinaigrette
3 Toast the walnuts & make the vinaigrette

Meanwhile, in a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the chopped walnuts and sage leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the sage is dark green and the walnuts are toasted. Using a slotted spoon, transfer the walnuts and sage to a paper towel-lined plate. Transfer the infused butter to a large bowl. Add the mustard, maple syrup, the juice of both lemon halves, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Whisk to combine.

Finish & serve your dish
4 Finish & serve your dish

Transfer the roasted brussels sprouts to the bowl of vinaigrette; toss to coat. Taste, then season with salt and pepper if desired. Serve the dressed brussels sprouts garnished with the toasted walnuts and crispy sage. Enjoy!

Tips from Home Chefs

Get Plans

Roasted Brussels Sprouts

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Roughly chop the walnuts. Pick the sage leaves off the stems. Halve the lemon crosswise; remove the seeds.

2 Roast the brussels sprouts

Line a sheet pan with foil. Transfer the halved brussels sprouts to the foil. Drizzle with olive oil and season with salt and pepper. Toast to coat and arrange in an even layer, spreading them out as much as possible. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the brussels sprouts
Toast the walnuts & make the vinaigrette
3 Toast the walnuts & make the vinaigrette

Meanwhile, in a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the chopped walnuts and sage leaves; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the sage is dark green and the walnuts are toasted. Using a slotted spoon, transfer the walnuts and sage to a paper towel-lined plate. Transfer the infused butter to a large bowl. Add the mustard, maple syrup, the juice of both lemon halves, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Whisk to combine.

4 Finish & serve your dish

Transfer the roasted brussels sprouts to the bowl of vinaigrette; toss to coat. Taste, then season with salt and pepper if desired. Serve the dressed brussels sprouts garnished with the toasted walnuts and crispy sage. Enjoy!

Finish & serve your dish
Browse Steps
1 of 4