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Brussels Sprouts in Mustard Vinaigrette

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  • Prep 10 min
  • Total 30 min
  • Ingredients 11
  • Servings 6
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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.
by Oriana Romero
Updated Sep 14, 2015
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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)

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.

Expert Tips

  • tip 1
    Don't overcook the Brussels sprouts because they'll fall apart when you add the vinaigrette.
  • tip 2
    If you refrigerate them in vacuum-sealed glass containers, the Brussels sprouts could last up to 2 weeks.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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