Brussels Sprouts Vinaigrette

"Another great way to eat the humble "baby cabbages"! I found this on a Walmart card in the grocery section."
photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
photo by Peter J photo by Peter J
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
Ready In:




  • Wash and cut an X into the bottom of all the Brussels sprouts.
  • Fill a large saucepan 1/4 full of water. Bring to boiling. Steam sprouts in a steamer basket until tender, but still firm, about 5-8 minutes.
  • For the vinaigrette:

  • In a small bowl whisk vinegar, mustard, maple syrup, walnut oil, nutmeg and salt and pepper together. Taste and adjust as necessary. Set aside.
  • Drain the warm Brussels sprouts and place in a serving bowl. Toss with the vinaigrette.
  • Serve garnished with the toasted chopped walnuts. You don't have to toast the walnuts if you don't want to :).

Questions & Replies

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  1. mapaklenk
    Changed quite a bit about this, but am posting here to remember it, as this where the idea came from. First, cooked 2 slices bacon; sauteed most of an onion in the drippings, and then added and sauteed the prepared sprouts (cut off the ends and cut them in quarters). Mixed 1/4 cup maple syrup with the 4 tsp balsamic vinegar and poured over the sprout mixture in the pan and heated and served. Quite yummy.
  2. anme7039
    This is an excellent recipe for brussels sprouts! The maple syrup gives this dish just the right amount of sweetness without making it sickening sweet. The walnuts are a must I feel in this recipe, they add the most interesting crunch! Great recipe!
  3. El Bee
    Made these for Thanksgiving and just loved them. DH thought they were good, although "he could still tell it was a Brussels Sprout". I used very small sprouts so didn't cut the bottom and left out the walnuts (personal preference).
  4. Caroline Cooks
    Yum Yum, Sharon. Love these lettle jewels. After placing in the vinaigrette, returned to heat to caramelize. DELISH!
  5. Peter J
    Yum, what a great way to serve brussel sprouts! I used small sprouts so didn't bother with the X in the bottom. It was great served both warm and at room temperature later. I used all the specified ingredients other than I didn't have fresh walnuts to garnish so ommitted those.


  1. Aunt Cookie
    Absolutely delicious! The mustard and maple syrup combination was great on the brussels sprouts. I didn't use the walnuts and I used olive oil instead of the walnut oil. I used one 1b of sprouts and I think I had enough vinaigrette for at least 1 1/2 lbs (I'm not sure how much 4 cups of sprouts would be...they're kind of hard to measure that way). Thanks so much for this recipe - I loved it.



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