Best 4 Brussels Sprouts With Warm Lemon Vinaigrette Recipes
Indulge in the delectable flavors of roasted Brussels sprouts, masterfully complemented by a warm lemon vinaigrette. This dish tantalizes the taste buds with its perfect balance of sweet, tangy, and savory notes. The Brussels sprouts, caramelized to perfection, offer a delightful crunch, while the zesty lemon vinaigrette adds a refreshing brightness. This recipe is not only a culinary delight but also a nutritional powerhouse, packed with essential vitamins, minerals, and antioxidants. Moreover, the article boasts a collection of additional Brussels sprouts recipes, each offering a unique culinary adventure. From a hearty Brussels sprouts salad to a creamy Brussels sprouts soup, this article has something to satisfy every palate. Embark on a culinary journey and discover the versatility of this extraordinary vegetable.
Here are our top 4 tried and tested recipes!
BRUSSELS SPROUTS WITH WARM LEMON VINAIGRETTE
This recipe for brussels sprouts with warm lemon vinaigrette comes courtesy of TV producer Lauren.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in a large nonstick skillet pan over high heat. Add Brussels sprouts to skillet. Cook, stirring occasionally, until dark golden brown in places, about 4 minutes. Add salt, pepper, and shallots, and cook for 30 seconds more. Add water, and cover. Reduce heat to medium-high, and cook until tender, about 4 minutes. Remove lid.
- Add lemon juice, and drizzle with oil. Stir to combine well. Transfer to a serving platter, and garnish with lemon zest.
BRUSSELS SPROUTS WITH BALSAMIC VINAIGRETTE
Make and share this Brussels Sprouts With Balsamic Vinaigrette recipe from Food.com.
Provided by Abby Girl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Steam the Brussels sprouts for 8 - 10 minutes.
- Prepare the dressing by combining the rest of the ingredients in a small jar. Shake well.
- Drizzle the dressing over top and toss gently.
- Note: I usually start with 1 T of oil and work from there. It is just a preference.
BRUSSELS SPROUTS SALAD WITH LEMON-THYME VINAIGRETTE
Categories Salad Side Christmas Thanksgiving Vegetarian Quick & Easy High Fiber Lemon Winter Healthy Vegan Thyme Brussels Sprout Endive Christmas Eve Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 7
Steps:
- Cook Brussels sprouts in large pot of boiling salted water until just tender, about 8 minutes. Drain. Rinse with cold water and drain well. Transfer to medium bowl. Combine lemon juice and mustard in small bowl. Gradually whisk in oil. Add thyme. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover Brussels sprouts and dressing separately and refrigerate. Bring to room temperature before continuing.)
- Combine endive and radicchio on platter or in large shallow bowl. Toss with enough dressing to coat lightly. Mix Brussels sprouts with remaining dressing. Mound atop salad and serve.
BRUSSELS SPROUTS WITH WARM BALSAMIC VINAIGRETTE
Petite Brussels sprouts go nicely with this vinaigrette. Quick to make, easily doubled or cut in half.
Provided by IHeartDogs
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil or steam Brussels sprouts until just crisp tender.
- While sprouts are cooking, melt butter in skillet or saucepan.
- Add onion and sauté over medium low heat until soft and golden, about 5 minutes.
- Add chicken broth, balsamic vinegar, mustard, salt and sugar.
- Bring to a boil, lower heat, and let simmer for 1 minute.
- Add cooked Brussels sprouts, stir to coat, and let simmer for 2 to 3 minutes.
- Serve warm.
Tips:
- Choose fresh Brussels sprouts: Look for bright green, firm sprouts with tightly closed leaves.
- Trim the sprouts: Use a sharp knife to trim the stem end of each sprout.
- Blanch the sprouts: This helps to bring out their natural sweetness and color.
- Make the vinaigrette while the sprouts are blanching: This will give the flavors time to meld.
- Use a good quality olive oil: This will make a big difference in the taste of the vinaigrette.
- Add some fresh herbs to the vinaigrette: This will give it a more complex flavor.
- Season the vinaigrette to taste: Add salt and pepper to taste.
- Toss the sprouts with the vinaigrette while they are still warm: This will help the flavors to absorb.
- Serve the sprouts immediately: They are best when served warm.
Conclusion:
This recipe for Brussels sprouts with warm lemon vinaigrette is a delicious and healthy side dish that is perfect for any occasion. The Brussels sprouts are blanched until tender, then tossed with a flavorful vinaigrette made with olive oil, lemon juice, Dijon mustard, and fresh herbs. The result is a dish that is both satisfying and refreshing. Whether you are serving it as a side dish to a holiday meal or as a light lunch or dinner, this recipe is sure to please everyone at the table.
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