Nutty Brussels Sprouts

Makes 6 servings

3 c Brussels sprouts
3 Tbsp red wine vinegar
3 Tbsp honey
1 Tbsp minced shallots
2 tsp Dijon mustard
1/3 cup walnut or olive oil
Salt and pepper, to taste
3/4 cup chopped walnuts
or pecans
1. Remove any loose or discolored leaves
from sprouts. Cut an X with paring knife
through stem end to assure even cooking.
Steam in vegetable steamer until just
barely tender, about 6 minutes.
2. Combine vinegar, honey, shallots and
mustard in jar with tight-fitting lid. Let sit
for 5 minutes. Add oil, salt, and pepper.
Close lid, and shake well to emulsify.
3. Toss cooked Brussels sprouts with the
vinaigrette and walnuts. Serve immediately.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close