We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    0

Brussels Sprouts in Mustard Vinaigrette

  • Prep 10 min
  • Total 30 min
  • Ingredients 11
  • Servings 6

Ingredients

3
cups of water
1/4
teaspoon of regular salt
8
- 10 ozs of fresh Brussels sprouts cut and washed
1/2
cup of olive oil
1/2
cup of white vinaigrette
1/2
teaspoon of black pepper
1/2
teaspoon of kosher salt
2
cloves of garlic
1
tablespoon of mustard
1/2
teaspoon of honey
1/2
red onion, julienned (optional)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Don't overcook the Brussels sprouts because they'll fall apart when you add the vinaigrette.

This recipe with Brussels sprouts is delicious. The truth is that at home we’re not big fans of this veggie, but when I make them with vinaigrette they fly off the plate! This dish is really fast and easy to prepare. You can even use frozen Brussels sprouts if you like. I keep them refrigerated in glass containers. You can serve it as a side salad or an appetizer with sliced French bread.

If you refrigerate them in vacuum-sealed glass containers, the Brussels sprouts could last up to 2 weeks.

Directions

  • 1 Boil the water and salt in medium-sized pot over medium heat. Add the Brussels sprouts as soon as the water begins to boil, cook 5 minutes or until soft (al dente). Remove from the heat, strain and set aside.
  • 2 Using a blender, mix the oil, vinegar, pepper, kosher salt, garlic, mustard and honey at medium speed. Blend until everything is well combined.
  • 3 Mix the mustard vinaigrette and the Brussels sprouts. If you decided to use onions, now is when you would add them. Mix well. Cover and let all the flavors combine for 15 – 20 minutes.
  • 4 Refrigerate until ready to serve.

This recipe with Brussels sprouts is delicious. The truth is that at home we’re not big fans of this veggie, but when I make them with vinaigrette they fly off the plate! This dish is really fast and easy to prepare. You can even use frozen Brussels sprouts if you like. I keep them refrigerated in glass containers. You can serve it as a side salad or an appetizer with sliced French bread.

Rate and Comment

Oriana Romero Oriana Romero
September 14, 2015

This recipe with Brussels sprouts is delicious. The truth is that at home we’re not big fans of this veggie, but when I make them with vinaigrette they fly off the plate! This dish is really fast and easy to prepare. You can even use frozen Brussels sprouts if you like. I keep them refrigerated in glass containers. You can serve it as a side salad or an appetizer with sliced French bread.