Prep 10 mins
Cook 8 mins
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.
- 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
- 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.
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!