One of my favorite oils I recommend you keep in your pantry is that of walnut oil. The oil is extracted from shelled walnuts themselves and has a rich, nutty flavor that works well in vinaigrettes, but also in sweet baked goods and even as a flavor agent for proteins. One of my favorite ways to use it it to flavor a vinaigrette like this one; a touch of walnut oil paired with fresh orange juice and chopped walnuts makes for a delicious addition to a mixed greens salad, but also a plate of roasted veggies like these. A jar of walnut oil keep for a very long time in the pantry, and is available at most supermarkets these days—so start your tasting!
(To view this recipe, click on the blue title of the blog post above*)
Orange-Scented Brussels Sprouts with Walnut Vinaigrette
- 1 lb. Brussels sprouts, ends trimmed, halved lengthwise
- Olive oil
- Salt and pepper
- 2 shallots, peeled and thinly sliced
- 1 navel orange, half sliced, the other half for juice
- 1 Tablespoon walnut oil
- 1 teaspoon fresh herbs (chives or thyme work well*)
- 2 Tablespoons chopped walnuts
- Preheat the oven to 375 degrees. Line a baking sheet with foil or parchment, and spray with olive oil spray. Arrange the sliced shallots and halved Brussels sprouts on the baking sheet–season with 1/2 teaspoon salt and a grinding of pepper. Roast in the preheated oven for 18-20 minutes, or until the sprouts are slightly caramelized.
- To make the vinaigrette, whisk the oil and orange juice together in a small bowl along with a pinch of salt and pepper. Add in the walnuts. Serve the warm roasted veggies over slices of the orange, and with a drizzle of the walnut vinaigrette.