BRUSSELS SPROUTS VINAIGRETTE
It's always helpful to add dishes to your Thanksgiving menu that don't need to be cooked in the oven; these brussels sprouts are savory and bright, which offsets the richness of other dishes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Fill a large bowl with ice water; set aside. Place a steamer basket in a large saucepan with a lid; fill with 1 inch of water. Bring to a boil; add sprouts, cover, and cook until easily pierced with the tip of a paring knife, 10 to 15 minutes (depending on size).
- In a small bowl or liquid-measuring cup, combine mustard, vinegar, and oil. Season with salt and pepper, and whisk until combined.
- Lift basket and transfer sprouts to ice water. Let stand until cooled, about 5 minutes. Drain well and pat dry; cut lengthwise through core into quarters. Serve sprouts drizzled with vinaigrette.
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Arnold Serna
[email protected]I love the simplicity of this dish. It's a great way to showcase the natural flavor of Brussels sprouts. I also appreciate that it's a healthy and relatively low-carb side dish.
Samir Giri
[email protected]This recipe is a great way to use up leftover Brussels sprouts. I often roast a big batch of sprouts on the weekend and then use them in salads, stir-fries, and pasta dishes throughout the week.
Hlekanathi Production
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The Brussels sprouts are always crispy and flavorful, and the vinaigrette is the perfect finishing touch.
Jasem Alhammadi
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love roasted Brussels sprouts and they always ask for seconds.
Innocent jatt
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved the roasted Brussels sprouts and the vinaigrette was a perfect complement. I'll definitely be making this recipe again.
Karin Mabry
[email protected]I'm always looking for new ways to cook Brussels sprouts, and this recipe definitely fits the bill. The sprouts are roasted until they're slightly charred and then tossed in a tangy vinaigrette. They're a great side dish or appetizer.
Najib Ullah Khattak
[email protected]This recipe is a great way to use up leftover Brussels sprouts. I often roast a big batch of sprouts on the weekend and then use them in salads, stir-fries, and pasta dishes throughout the week.
Kim Imjkn
[email protected]I love how versatile this recipe is. I've made it with different types of vinegar (balsamic, apple cider, etc.) and different herbs (rosemary, thyme, etc.) and it's always delicious.
Krishna prasad Dhakal
[email protected]I made this recipe exactly as written and it turned out perfectly. The Brussels sprouts were crispy on the outside and tender on the inside. The vinaigrette was also delicious.
Clay Hatheway
[email protected]This dish is so easy to make, yet it looks and tastes like it came from a fancy restaurant. I'm definitely adding it to my regular rotation of side dishes.
Kedibone Mavuso
[email protected]I've never been a big fan of Brussels sprouts, but this recipe changed my mind. The roasting process caramelizes the sprouts and makes them slightly sweet and nutty. The vinaigrette is also a perfect complement.
Zachery MacArthur
[email protected]I love the simplicity of this dish. It's a great way to showcase the natural flavor of Brussels sprouts. I also appreciate that it's a healthy and relatively low-carb side dish.
Umar mehar
[email protected]This recipe was a hit at my last dinner party! The sprouts were perfectly roasted and the vinaigrette was tangy and flavorful. I'll definitely be making this again.