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Brussels Sprouts with Walnut Sauce

Brussels Sprouts with Walnut Sauce

This sauce can be used on beans, squash, broccoli, etc.
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Serves 8

  • 4 cups Pictsweet frozen Brussels Sprouts
  • 3/4 cup minced green onions
  • 2 tablespoons minced fresh parsley
  • 3 tablespoons cider vinegar
  • 3 oz. coarsely chopped walnuts
  • 1/2 cup olive oil
  • Salt and pepper to taste
  • 4 tablespoons fresh, minced dill for garnish


Place frozen brussels sprouts in a saucepan and cover with water. Place on stove top and bring to a boil. Boil for 3 minutes. Drain. Combine onions, parsley, vinegar, walnuts, olive oil, salt and pepper. Pour sauce over brussels sprouts and garnish with dill.

Nutritional Info

  • Serving Size: Serves 8
  • Calories: 220
  • Total Fat: 21g
  • Cholesterol: 0mg
  • Sodium: 15mg
  • Total Carbohydrates: 7g
  • Dietary Fiber: 3g
  • Protein: 3g

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