Brussels Sprouts & Walnuts With Fennel & Shallots

Prep Time
Cook Time
1h 5m
Ready In

"From the local newspaper a few years ago. Good with the Turkey dinner, or baked ham dinner."

Original recipe yields 8 servings


  • Serving Size: 1 (94.2 g)
  • Calories 153.8
  • Total Fat - 12.6 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 7.6 mg
  • Sodium - 74.1 mg
  • Total Carbohydrate - 9.2 g
  • Dietary Fiber - 3.2 g
  • Sugars - 3.5 g
  • Protein - 4.2 g
  • Calcium - 40.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 48.8 mg
  • Thiamin - 0.1 mg

Step 1

Pre-heat oven to 350°F.

Step 2

Toast the walnuts in oven for 10 minutes. Cool

Step 3

Bring a pan of lightly salted water to the boil, add the sprouts and cook about 8-10 minutes, until just tender. Drain and rinse with cold water to stop the cooking.

Step 4

Bring another pan of water to the boil. Add the shallots or pearl onions and cook 2 minutes. Drain and rinse with cold water. Slip the skins off and remove the stem ends

Step 5

Heat 1 tablespoon butter in a large, heavy skillet. Put the shallots or onions into the pan, sprinkle with the sugar, salt and pepper. Cover and cook over medium-low heat 7 minutes, stirring occasionally. Add the fennel and continue cooking 5 minutes.

Step 6

Combine the walnuts with the broth in a small pan and bring to a boil. Continue boiling until the mixture is syrupy.

Step 7

Add to the shallots (or onions) and fennel along with the sprouts and remaining tablespoon butter. Stir over medium-low heat until the sprouts are heated through.

Tips & Variations

No special items needed.



Oh my gosh, Mike! This combo of two of my favorite things - Brussels Sprouts and Fennel - is absolutely delicious! Such a change from our usual forms of prep for these. I love the sweetness that the fennel brings to the dish, and the unexpected tender crunch of the walnuts. This is totally a keeper - thanks for posting! Made for SWT 2019.

review by:
(26 Aug 2019)


Wow, thanks so much for sharing this wonderful recipe Mikekey. It's awesome, the flavors blend perfectly together, the textures are great, resulting in a very satisfying vegetable dish. I loved the fennel in this. Made for What's on the Menu? Tag game.

review by:
(27 Apr 2017)