Brussels Sprouts

By Mark Bittman

Updated Nov. 15, 2024

Brussels Sprouts
Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
4(1,524)
Comments
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Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here is a creative way to do brussels sprouts with garlic and walnuts.

Featured in: Eat: Recipes for the Semi-Vegan

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Ingredients

Yield:3 to 4 servings
  • 1pound brussels sprouts, halved
  • Olive oil
  • A splash of vinegar, such as sherry, cider or balsamic
  • Handful of chopped walnuts
  • 2Garlic cloves, minced, plus 1 smashed clove
  • 2slices bread, cubed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

134 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 6 grams protein; 98 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cook a pound of halved brussels sprouts cut-side down in a skillet with oil and a little water (or vegetable stock) over medium heat, covered and undisturbed, until brown and tender, 20 to 30 minutes. (Check occasionally and lower the heat and/or add more water if the sprouts threaten to burn.)

  2. Step 2

    Put the sprouts in a serving bowl and drizzle with vinegar; set aside.

  3. Step 3

    Add a handful of chopped walnuts and a couple of cloves of minced garlic and cook, stirring, for about 5 minutes; add mixture to the brussels sprouts.

  4. Step 4

    Put a bit more oil and a smashed clove of garlic in the skillet, then add 2 slices of good bread, cut into cubes, and brown lightly. Toss croutons with sprouts and serve.

Ratings

4 out of 5
1,524 user ratings
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Comments

amybster

"Put the sprouts in a serving bowl and drizzle with vinegar"---where is vinegar on the ingredient list?

AR

Wonderful mellow taste.
I roasted the brussels sprouts in the oven with olive oil, salt, and pepper instead of in a skillet. There was no good bread in the house for cubing, so panko crumbs were mixed in with the walnuts and garlic this time.

Stu

Picky, picky, picky. Personally, I'd use balsamic or maybe a good, mild red wine vinegar. I get the feeling that this is meant to be a general guide rather than a formal, hard-and-fast "recipe". Notice that there are no quantities mentioned. This is Mark Bittman's wonderful recipe-writing style that I love. Plant the idea, and let the cook run with it.

FG

20 minutes of cooking my brussels sprouts, which were very large, turned them to total mush.

Melissa

Would be a great recipe for an air fryer!

E

Added a splash of lemon ( as always) and hint of cumin. Perfect.

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