ROASTED WALNUTS RECIPE RECIPES

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ROASTED BRUSSELS SPROUTS AND GRAPES WITH WALNUTS RECIPE ...



Roasted Brussels Sprouts and Grapes with Walnuts Recipe ... image

The red grapes' sweetness brings out the nutty notes in the sprouts. Walnuts can be swapped for almonds or pecans.

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Number Of Ingredients 7

24 ounces Brussels sprouts (about 8 cups), halved or quartered, if large
24 ounces grapes
2 tablespoons extra-virgin olive oil
4 tablespoons fresh thyme
Coarse salt and freshly ground pepper
2 teaspoons balsamic vinegar
1/2 cup walnuts, toasted and coarsely chopped

Steps:

  • Heat oven to 450 degrees. On 2 rimmed baking sheets, toss Brussels sprouts and grapes with oil and thyme. Season with salt and pepper. Roast, until caramelized and tender, about 20 minutes.
  • Drizzle each tray with 1 teaspoon vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts.

Nutrition Facts : Calories 169 g, FatContent 8 g, FiberContent 4 g, ProteinContent 4 g, SodiumContent 46 g

ROASTED BEETROOT & GOAT'S CHEESE SALAD RECIPE | BBC GOOD FOOD



Roasted beetroot & goat's cheese salad recipe | BBC Good Food image

Tangy balsamic vinegar, sweet beetroot and creamy goat's cheese combine beautifully in this easy vegetarian salad that's sure to impress, containing four of your five-a-day

Provided by Chelsie Collins

Categories     Lunch, Main course, Supper

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 8

250g cooked beetroot , cut into wedges
4 tbsp olive oil
3 tbsp balsamic vinegar
200g green beans , trimmed
145g bag mixed leaves
½ cucumber , peeled into ribbons
100g goat's cheese round, halved horizontally
50g walnuts , roughly chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6 and put the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning. Roast for 8-10 mins until sticky. Meanwhile, bring a pan of salted water to the boil, add the green beans, cook for 1 min, then drain. Toss in with the beetroot and roast for a further 5 mins.
  • Meanwhile, make the dressing by combining the remaining oil and vinegar in a small bowl, and season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.
  • Dip both cheese halves in the chopped walnuts so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few mins, to soften and toast the nuts.
  • Pile the salad onto plates and serve with the remaining dressing drizzled over the top.

Nutrition Facts : Calories 672 calories, FatContent 53 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 20 grams sugar, FiberContent 10 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.1 milligram of sodium

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