Trim ends and discoloured leaves away from Brussels sprouts and cut in half lengthwise. Transfer sprouts to a parchment-lined baking tray, spreading them out in an even layer. Drizzle with oil and sprinkle with kosher salt and black pepper.
Transfer tray to oven and roast for 20 to 30 minutes, until sprouts are golden and fork tender.
Prepare sauce while Brussels sprouts are roasting. Place skillet or saucepan on stovetop over moderate heat.
Add butter and once melted, sprinkle with flour. Combine using a whisk cooking for about 1 minute. Add the garlic and shallots, whisking them in and cooking for an additional minute. Then whisk in the warmed milk until the sauce thickens.
Add about half the quantity of cream, only adding more for if you desire a thinner sauce. Whisk in the ground walnuts, followed by the cheese, then the sage. Season to taste with salt and pepper. Cover and remove from heat until ready to serve.
To serve: Transfer roasted Brussels sprouts to an attractive plate or serving platter. Spoon sauce over the sprouts. Garnish with roughly chopped walnuts, a tiny bit more chopped sage and freshly cracked black pepper.
Serve immediately.
Crispy Brussels Sprouts
Ingredients
For the Brussels sprouts:
2 pounds Brussels sprouts
drizzle extra virgin olive oil
kosher salt
black pepper
For the walnut cream sauce:
3 tablespoons butter
3 tablespoons unbleached all-purpose flour
2 cups whole milk, warmed
½-1 cup 35% cream
2 shallots, finely diced
1 garlic clove, finely minced
1 tablespoon fresh sage, finely chopped
1 cup ground walnuts
1 cup Parmesan cheese
Garnish:
roughly chopped walnuts
chopped fresh sage
Directions
Preheat oven to 425°F.
Trim ends and discoloured leaves away from Brussels sprouts and cut in half lengthwise. Transfer sprouts to a parchment-lined baking tray, spreading them out in an even layer. Drizzle with oil and sprinkle with kosher salt and black pepper.
Transfer tray to oven and roast for 20 to 30 minutes, until sprouts are golden and fork tender.
Prepare sauce while Brussels sprouts are roasting. Place skillet or saucepan on stovetop over moderate heat.
Add butter and once melted, sprinkle with flour. Combine using a whisk cooking for about 1 minute. Add the garlic and shallots, whisking them in and cooking for an additional minute. Then whisk in the warmed milk until the sauce thickens.
Add about half the quantity of cream, only adding more for if you desire a thinner sauce. Whisk in the ground walnuts, followed by the cheese, then the sage. Season to taste with salt and pepper. Cover and remove from heat until ready to serve.
To serve: Transfer roasted Brussels sprouts to an attractive plate or serving platter. Spoon sauce over the sprouts. Garnish with roughly chopped walnuts, a tiny bit more chopped sage and freshly cracked black pepper.
Serve immediately.
Crispy Brussels Sprouts
5 / 5. 1
Oven-roasted Brussels sprouts topped with a creamy walnut sauce flavoured with Parmesan, shallots and sage…
Need a stellar side dish? Try these CRISPY BRUSSELS SPROUTS WITH WALNUT CREAM SAUCE.
This sensational side dish won us over at the very first bite. It started with a simple question, “What’s the best way to cook Brussels sprouts?” That then lead us to an attainable goal: let’s oven-roast them. But then this Brussels sprouts recipe went from simple to amazing when we added a creamy, cheesy walnut sauce. This recipe for CRISPY BRUSSELS SPROUTS WITH WALNUT CREAM SAUCE is truly divine.
During the production of this post, we dreamed up lots of ways to enjoy this pleasing side dish, pairing it with one of our favourite main courses like STEAK AU POIVRE, our DRY-BRINED TURKEY or this tender, mustard-coated PORK TENDERLOIN.
Here are some tips so you can make CRISPY BRUSSELS SPROUTS WITH WALNUT CREAM SAUCE like a pro:
INGREDIENTS
The ingredients needed for this recipe are all readily available at your local grocer or farm stand. For best results and maximum flavour, we suggest purchasing organically grown Brussels sprouts, garlic and shallots whenever available. Try to purchase a good quality Parmesan cheese as well. We’ve found using these superior, quality products will only make this dish taste even better.
WHAT PAIRS BEST WITH BRUSSELS SPROUTS?
The answer to that question is captured perfectly in the above photo: walnuts! In thinking of the direction this vegetable side dish recipe was heading, we knew that roasted Brussels sprouts take on a subtle nuttiness, so adding nuts to the recipe made perfect sense. We chose walnuts because of their soft texture and buttery flavour. Other nuts will also work if you prefer; feel free to swap the walnuts for pecans, hazelnuts or almonds.
BRUSSELS SPROUTS
Brussels sprouts are a member of the Brassicaceae family of vegetables. They’re in good company with kale, cauliflower and mustard greens as family members. Here’s some nutrition information: they’re low in calories but high in fibre, vitamins and minerals, and also contain protein, vitamin C and folate. Brussels sprouts are especially rich in vitamin K which is necessary for blood clotting and bone health. We love it when something that tastes good is good for us too. Let’s hear it for Brussels sprouts!
Preparing them for this recipe is easy. Like our SAUTÉED BRUSSELS SPROUTS RECIPE, where we thinly sliced them using a food processor, we kept the directions simple. Just trim away and discard the stem and discoloured outer leaves from each bud, then cut the sprout in half. After that, lay the halves onto a parchment-lined baking tray, drizzle with extra virgin olive oil and a sprinkle of kosher salt and black pepper. If you’re a type-A, turn all the cut sides down.
The sprouts are then oven-roasted until golden and crispy. We like to toss them on the pan, in this case, the baking sheet – they turn out crisp and nutty. If you’d like to see a step-by-step watch the VIDEO attached to this recipe.
HOW TO MAKE A WHITE SAUCE
If making a cream sauce seems like a daunting task, this recipe proves it isn’t. This traditional white sauce, also called a BÉCHAMEL, starts with something called a roux where we cook equal parts unbleached all-purpose flour and melted butter. Warmed milk is then added to the roux and as you whisk everything together, the sauce bubbles and thickens. We added 35% cream, also known as heavy cream or whipping cream, to make the white sauce even creamier. But wait, there’s more! Keep reading.
SHALLOTS, GARLIC AND SAGE
Adding additional ingredients to a white sauce adds even more layers of flavour, and there are tons of variations. You can add everything from vegetables and herbs to cheeses and various seasonings. Normally a béchamel sauce ends with a pinch of nutmeg, but in this recipe for CRISPY BRUSSELS SPROUTS WITH WALNUT CREAM SAUCE, we added finely diced shallots, minced garlic and fresh sage. These three ingredients partner perfectly with the Brussels sprouts. But wait, there’s still more!
PARMESAN CHEESE AND WALNUTS
With a nod to a classic MORNAY SAUCE, like the one we used to make CROQUE MONSIEUR, we added Parmesan cheese and ground walnuts. Similar to a creamed nut sauce popular on Italian pasta, this sauce has a subtle taste that still delivers a memorable cheese and nut flavour profile.
For best results, make the sauce while the Brussels sprouts are roasting, then cover it and remove from the heat until ready to serve. Please note, that we crafted this recipe with enough sauce to serve twice the quantity of Brussels sprouts. Leftover sauce can be cooled, refrigerated and enjoyed within five days. Trust us, it won’t be tough finding ways; cook up some pasta or spoon it onto other veggies like potatoes or carrots. Yum!
SERVE
Once the sauce is made and the Brussels sprouts are cooked tender and crispy, you’re ready to enjoy, and enjoy them you will. Transfer the sprouts onto an attractive plate or platter, spooning the sauce over top. Garnish with roughly chopped walnuts, more chopped sage and a sprinkle of black pepper. The only tough thing about this recipe will be deciding how many helpings to have. This side dish disappears pretty quickly.
This recipe is so tasty, we suggest you PIN the recipe to a favourite side dish or vegetarian board on PINTEREST, or BOOKMARK this tab for easy access. SHARE it with friends so they can make them too. We’d also appreciate seeing pics of all the delicious dishes and new recipes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
CRISPY BRUSSELS SPROUTS WITH WALNUT CREAM SAUCE are wonderful!
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Ingredients
For the Brussels sprouts:
2 pounds Brussels sprouts
drizzle extra virgin olive oil
kosher salt
black pepper
For the walnut cream sauce:
3 tablespoons butter
3 tablespoons unbleached all-purpose flour
2 cups whole milk, warmed
½-1 cup 35% cream
2 shallots, finely diced
1 garlic clove, finely minced
1 tablespoon fresh sage, finely chopped
1 cup ground walnuts
1 cup Parmesan cheese
Garnish:
roughly chopped walnuts
chopped fresh sage
Directions
Preheat oven to 425°F.
Trim ends and discoloured leaves away from Brussels sprouts and cut in half lengthwise. Transfer sprouts to a parchment-lined baking tray, spreading them out in an even layer. Drizzle with oil and sprinkle with kosher salt and black pepper.
Transfer tray to oven and roast for 20 to 30 minutes, until sprouts are golden and fork tender.
Prepare sauce while Brussels sprouts are roasting. Place skillet or saucepan on stovetop over moderate heat.
Add butter and once melted, sprinkle with flour. Combine using a whisk cooking for about 1 minute. Add the garlic and shallots, whisking them in and cooking for an additional minute. Then whisk in the warmed milk until the sauce thickens.
Add about half the quantity of cream, only adding more for if you desire a thinner sauce. Whisk in the ground walnuts, followed by the cheese, then the sage. Season to taste with salt and pepper. Cover and remove from heat until ready to serve.
To serve: Transfer roasted Brussels sprouts to an attractive plate or serving platter. Spoon sauce over the sprouts. Garnish with roughly chopped walnuts, a tiny bit more chopped sage and freshly cracked black pepper.
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