Brussels Sprouts With Walnut-Lemon Vinaigrette

Name: Brussels Sprouts With Walnut-Lemon Vinaigrette
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 serving(s)
Ingredients: 1 lb Brussels sprout, trimmed and quartered; 2 tablespoons walnut oil; 1 tablespoon minced shallot; 1/4 teaspoon freshly grated lemon zest; 1 tablespoon lemon juice; 1 teaspoon whole grain mustard or 1 teaspoon Dijon mustard; 1/4 teaspoon salt; fresh ground pepper, to taste

Submitted by Hey Jude

"Brussels sprouts are packed with vitamins, fiber and cancer-preventing phyto-chemicals with the added bonus of being delicious! I found this recipe in the Oct/Nov, 2006 issue of Eating Well magazine."

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Ready In:: 18mins
Ingredients:: 8
Serves:: 4

ingredients

1 lb Brussels sprout, trimmed and quartered
2 tablespoons walnut oil
1 tablespoon minced shallot
¹⁄₄ teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 teaspoon whole grain mustard or 1 teaspoon Dijon mustard
¹⁄₄ teaspoon salt
fresh ground pepper, to taste

directions

Place Brussels sprouts in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, 7 to 8 minutes.
Meanwhile, whisk oil, shallot, lemon zest, lemon juice, mustard, salt and pepper in a medium bowl.
Add the sprouts to the dressing; toss to coat.

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Reviews

I hadn't had Brussels Sprouts since childhood and wanted to give them a second chance. I had to use olive oil instead of walnut; didn't have any walnut and couldn't afford to get it just for this. That was the only change I made. Unfortunately, although the sauce was good, I discovered that I still don't like the sprouts themselves. I'll give this recipe three stars despite not liking it, though, because the recipe itself is pretty sound--not your fault I turn out not to appreciate the main ingredient as much as I'd hoped!

SaraStar

Tweaks

I hadn't had Brussels Sprouts since childhood and wanted to give them a second chance. I had to use olive oil instead of walnut; didn't have any walnut and couldn't afford to get it just for this. That was the only change I made. Unfortunately, although the sauce was good, I discovered that I still don't like the sprouts themselves. I'll give this recipe three stars despite not liking it, though, because the recipe itself is pretty sound--not your fault I turn out not to appreciate the main ingredient as much as I'd hoped!

SaraStar