Brussels Sprouts With Walnut-Lemon Vinaigrette

READY IN: 18mins
Recipe 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.

Top Review by SaraStar

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!

Ingredients Nutrition

Directions

  1. 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.
  2. Meanwhile, whisk oil, shallot, lemon zest, lemon juice, mustard, salt and pepper in a medium bowl.
  3. Add the sprouts to the dressing; toss to coat.

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