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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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

  • 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 (1)

52 Ratings
  • 5 star values: 4
  • 4 star values: 12
  • 3 star values: 25
  • 2 star values: 9
  • 1 star values: 2
Rating: Unrated
11/27/2007
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.