Brussels Sprouts with Walnut-Lemon Vinaigrette

By Chef Crystal Baldwin of Market District — Village Square | Yield: 4 Servings
By / Photography By Michael Fornataro | November 06, 2015


  1. Coat a large skillet with non-stick spray, and bring to medium or medium-high heat. Sauté Brussels sprouts in pan until crisp and tender, approximately 7-8 minutes.
  2. In a medium bowl, whisk walnut oil, shallot, lemon zest, lemon juice, Dijon mustard, salt, and pepper.
  3. Add the Brussels sprouts to the vinaigrette. Toss to coat. Top with walnuts and serve.

Market District — Village Square, 7000 Oxford Drive, Bethel Park. 412.831.1480. 


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  • 1 pound Brussels sprouts, trimmed and halved (quartered if larger)
  • 2 tablespoons walnut oil
  • 1½ tablespoons shallot, minced
  • ½ teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 2 teaspoons whole-grain Dijon mustard
  • ¼ teaspoon salt
  • To taste freshly ground pepper
  • ½ cup walnuts, toasted
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