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Brussels Sprouts Vinaigrette

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Brussels Sprouts Vinaigrette

To make ahead: Trim, steam, cool, and quarter Brussels sprouts up to 1 day ahead; refrigerate in a resealable plastic bag lined with a paper towel. Make vinaigrette up to 1 day ahead; cover, and refrigerate separately from sprouts. Serve sprouts drizzled with vinaigrette.

Prep: 10 minutes
Total: 25 minutes

Ingredients

Serves 8

  • 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

Directions

  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.
From Everyday Food, November 2006

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