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Browned Brussels Sprouts with Orange and Walnuts

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"I'm a big fan of Brussels sprouts, and this is my favorite way to prepare them, with toasty walnuts and zingy orange."
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30 m servings 99 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Evenly spread walnut oil over bottom of a large, heavy skillet over medium-high heat. Place Brussels sprout halves in skillet cut side down. Cook 5 to 10 minutes, until cut sides are lightly browned. Pour orange juice over sprouts in skillet, and continue cooking 5 minutes or until sprouts are tender. Transfer to a large bowl.
  2. Place the walnuts in a small skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. Gently toss Brussels sprouts with toasted walnuts and orange zest. Season with salt and pepper.

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Read all reviews 25
  1. 37 Ratings

Most helpful positive review

I made this to go with our holiday dinner and it was outrageously good. Instead of orange juice and zest, I used the juice of one lemon thinned with some water and the lemon zest. I was out of...

Most helpful critical review

I guess I did something wrong making this. The sprouts never seemed to finish cooking and I doubled the time to try and get them to soften up. The flavor wasn't that great so I added more orang...

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Most positive
Least positive

I made this to go with our holiday dinner and it was outrageously good. Instead of orange juice and zest, I used the juice of one lemon thinned with some water and the lemon zest. I was out of...

I love brussels sprouts and this is a great recipe! The orange complements the sprouts very well. I used some smoked alder wood salt while cooking, and sprinkled on some bleu cheese when finish...

We just had this for our side dish with dinner and it was FABULOUS. A few changes I made: Oven roasted them at 375 degrees with the walnut oil for 30 minutes/added juice of half an orange for f...

I personally love Brussels sprouts but I know a lot of people are doubtful about them. However, I decided to make this for the last barbecue of the summer (not the last barbecue of the year, bu...

I liked this one very much. I roasted in in the oven at 350 for about 30 minutes on a cookie sheet instead of cooking in a skillet. I added the walnuts during the last 10 minutes. I added mor...

For a not so favorite veggie this is the best recipe to make! My family request this dish quite often, so often it is now a Thanksgiving special~! I use the steamer bag Brussels Spouts to cut t...

I love Brussels sprouts but I have to say that this is my all-time favorite recipe for them! The best flavor came from using a Tangelo in place of an orange--super sweet/tangy orange flavor! ...

I'm not a huge fan of brussels sprouts. I loved this recipe! I had fresh baby sprouts on hand so I didn't halve them. They took a bit longer than 15 minutes to cook and we used double the amo...

Delicious! The orange and walnuts completely eliminated to strong flavor Brussels sprouts sometimes have. Browning them rather than steaming them also added a nice flavor.