Sauteed Brussels Sprouts with Orange and Walnuts

In Recipes, Sides by Frances Largeman Roth

Makes 8 servings

People are finally warming up to Brussels sprouts and I couldn’t be happier. I have always loved them, but I remember heading to the Dupont Circle farmer’s market when I lived in Washington, DC, and discovering that the diminutive cabbages actually grow on branches! I was so eager to pedal home on my mountain bike (with the sprouts poking out of my basket) to cook them up. I guarantee that you will be able to convert any remaining sprout-phobes with this enticing dish.


  • ⅓ cup walnuts, coarsely chopped
  • 2 tablespoons extra virgin olive oil, divided
  • 2 pounds Brussels sprouts, trimmed and halved (8-9 cups)
  • 1 shallot, minced
  • 1 navel orange
  • ¼ teaspoon salt, divided


  1. Toast the walnuts in a small dry skillet over high heat until fragrant, 3 minutes. Set aside. Zest the entire orange and juice half of it (approximately 2 ounces). Set the zest aside and reserve the second half for another use.
  2. In a 12-inch skillet, heat 1 tablespoon of the oil over high heat then reduce heat to medium-high, add the shallot and cook for 1 minute. To the skillet, add half of the Brussels sprouts, cut sides down in a single layer, and sprinkle with 1/8 teaspoon salt. Cook for 4 minutes, then add half of the orange juice to the pan, flip sprouts and cook another 4 minutes. Transfer sprouts to a large bowl.
  3. Add the remaining oil to the pan and cook the second batch of sprouts over medium-high heat, using the rest of the salt and orange juice. Cook sprouts for 4 minutes on each side. Add the second batch of sprouts to the bowl.
  4. Toss the sprouts with the reserved walnuts and zest. Serve warm, at room temperature, or chilled as a salad.
  • CALORIES 119
  • Fat 7g (Sat 0.9g, Mono 3.2g, Poly 2.8g)
  • Protein 5g
  • Carbohydrates 13g
  • Fiber 5g
  • Cholesterol 0mg
  • Iron 1.8mg
  • Sodium 102mg
  • Potassium 495mg
  • Calcium 55mg