Wayne Gisslen

Brussels Sprouts with Walnuts

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Preparation info
  • Portions:

    12

    Portion Size: 3½ oz (105 g)
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
3

Method

  1. Trim the bases of the sprouts and remove any damaged leaves.
  2. Blanch the sprouts in a large quantity of boiling salted water until half to three‐fourths cooked.
  3. Drain and refresh the sprouts in ice water. Drain again. (If the sprouts are to be finished immediately, refreshing can be omitted.)
  4. Cut the sprouts in half lengthwise.
  5. Heat

Per serving: Calories, 183; Protein, 6 g; Fat, 15 g (65% cal.); Cholesterol, 10 mg; Carbohydrates, 12 g; Fiber, 5 g; Sodium, 60 mg.