Brussels Sprouts in Vinaigrette

May 08, 2023May 8, 20230 15

Brussels sprouts in tangy vinaigrette

by The Chefin Vegetable

Prep

10 min

Cook

5 min

Ready In

15 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

180

Sugar

Fat

17g

Brussels sprouts in vinaigrette is a popular side dish, mostly prepared during the winter season when Brussels sprouts are in season. Brussels sprouts are a part of the cabbage family and are known to have amazing health benefits. When prepared well, they possess a great flavor and a crunchy texture that enhances the dish. This recipe is a go-to option for those looking to add a healthy and flavorful dish to their meal plan.

Instructions

1.	Clean and wash the Brussels sprouts and trim off the outer leaves.
2.	Cut each sprout in half, lengthwise.
3.	Boil salted water in a pot and add the halved sprouts for about five minutes.
4.	Once done, drain the sprouts and set them aside.
5.	In a separate bowl, whisk together the Dijon mustard, herbs, wine vinegar, sugar, olive oil, salt, and pepper to make the vinaigrette.
6.	Drizzle the vinaigrette over the cooked Brussels sprouts and toss to coat, then serve.

PROS

Brussels sprouts are high in fiber and vitamins C and K, and the tangy vinaigrette adds a flavorful twist to the dish.

This dish can be served as a side or a main course.

CONS

Raw Brussels sprouts may have a bitter taste, which can be a turn off for some individuals.

Overcooking the sprouts can lead to a mushy texture.

HEALTH & BENEFITS

The combination of fiber, vitamins C and K in Brussels sprouts can help support a healthy immune system and digestion.
Moreover, mustard, the key ingredient in the vinaigrette, has been proven to have antibacterial and anti-inflammatory properties.

	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