Brussels Sprouts in Vinaigrette |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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We always enjoy vinegar on our cabbage, greens and Brussels sprouts. This recipe is from the Daytona News-Journal and was adapted from the Washington Post. Ingredients:
1 -1 1/2 lb brussels sprout |
1 teaspoon dijon mustard |
1 1/2-2 teaspoons dried herbs (chives, dill or parsley, if using fresh herbs, double quantity) |
2 tablespoons wine vinegar |
1 pinch sugar |
6 -8 tablespoons olive oil |
salt |
pepper |
Directions:
1. In steamer over pot of boiling water, steam sprouts until just tender, about 10 minutes.
2. In large bowl, whisk mustard, herbs, vinegar and sugar.
3. Continue to whisk, slowly adding 6 tablespoons of olive oil.
4. Add salt and pepper; taste and adjust seasonings.
5. If dressing is too vinegary, add oil as desired.
6. Add steamed sprouts and toss with dressing.
7. Allow flavors to meld at least 15 minutes.
8. Serve warm or at room temperature.
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