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Brussels Sprouts Vinaigrette


It's always helpful to add dishes to your Thanksgiving menu that don't need to be cooked in the oven; these brussels sprouts are savory and bright, which offsets the richness of other dishes.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2006


  • 2 pounds brussels sprouts (about same size, if possible), discolored outer leaves removed and a thin slice cut off from base
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper


  1. Fill a large bowl with ice water; set aside. Place a steamer basket in a large saucepan with a lid; fill with 1 inch of water. Bring to a boil; add sprouts, cover, and cook until easily pierced with the tip of a paring knife, 10 to 15 minutes (depending on size).

  2. In a small bowl or liquid-measuring cup, combine mustard, vinegar, and oil. Season with salt and pepper, and whisk until combined.

  3. Lift basket and transfer sprouts to ice water. Let stand until cooled, about 5 minutes. Drain well and pat dry; cut lengthwise through core into quarters. Serve sprouts drizzled with vinaigrette.

Reviews Add a comment

  • mmsrjs
    27 NOV, 2007
    I love brussels sprouts and need more ways to fix them so family doesnt get tired of them. this one is great. I need to find out what vit and minerals are in these tiny delictable green things because my body seems to crave them. got to be something good in them.