Meatless Monday: Shaved Brussels Sprouts Pasta with Warm Walnut Vinaigrette | chicago foodie girl


Meatless Monday: Shaved Brussels Sprouts Pasta with Warm Walnut Vinaigrette

You voted for it, so here we go... welcome to the first edition of Meatless Monday! 

As with beets and okra, I think the key to Brussels sprouts lies in the preparation - I've had many soggy, bitter, and/or underseasoned dishes, which led me to believe for years that I didn't actually like Brussels sprouts. The recipe that changed my mind came from one of the many cooking classes I've taken with Dawn Jackson Blatner at The Chopping Block.

Dawn focuses on easy-to-make flexitarian dishes that are both healthy and delicious. All of the dishes from her classes are fantastic, but there a few that really stand out for me - this dish is definitely at the top of that list. It's a great side dish or can stand as a meal on its own. Highly, highly, highly recommended (especially if you're on the fence about Brussels sprouts!).

Shaved Brussels Sprouts & Pasta with Warm Walnut Vinaigrette
Makes 4 servings (3 cups each)

6 ounces uncooked whole grain linguine noodles (I use Racconto whole grain)
1.5 pounds Brussels sprouts, thinly sliced/shaved - about 8 cups
1 Tablespoon olive oil
2 cloves garlic, minced

Walnut Vinaigrette:
1/4 cup walnuts, toasted
4 Tablespoons water
2 Tablespoons lemon juice
2 Tablespoons fresh chives
1 teaspoon maple syrup
1 Tablespoon Dijon mustard
Salt & pepper, to taste

1/2 cup walnuts, toasted
1-2 lemons, juiced
Salt, to taste

1. Cook pasta according to directions.

2. In a food processor, combine vinaigrette ingredients until smooth.

3. In a skillet, sauté Brussels sprouts in olive oil and garlic for 12-15 minutes, until tender and caramelized. Pour in vinaigrette, toss, and take off heat.

4. Combine cooked & drained pasta with Brussels sprout-vinaigrette mixture.

5. Top with toasted walnuts, lemon juice, and salt.


  1. That looks great! I really want to try it. I used to not like Brussels sprouts, but now I like them.

  2. @Sidebandit: Yeah, it's worth it! I can't say I'm 100% pro Brussels sprouts now, but I LOVE this dish!

  3. i haven't really gotten into brussels sprouts yet...but i just picked them up at the market on a whim (giving them one last chance), and i think i will be trying them in this dish! this sounds really good!

  4. @Jenn: Brussels sprouts are weird - they can be so bitter if not cooked correctly. So far I only really like them if they're sautéed.

  5. This sounds really different and interesting, I've saved the recipe! Thanks for sharing x Moo x

  6. @Moo Eleven: The walnut vinaigrette is the perfect complement to the Brussels sprouts - I hope works for you! Thanks for stopping by! :-)

  7. That looks really good. I have found that I like brussel sprouts now if they are made into something rather than cooked alone. Your site is lovely. Cheers, Tara

  8. @Tara: I'm the same way. I'm still not thrilled with Brussels sprouts on their own, but I've had them as a part of several really fantastic dishes. I think they're definitely one of those vegetables that can stand as a great ingredient for me, but not on their own.


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