Brussels Sprouts With Walnut-Lemon Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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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. Ingredients:
1 lb brussels sprout, trimmed and quartered |
2 tablespoons walnut oil |
1 tablespoon minced shallot |
1/4 teaspoon freshly grated lemon zest |
1 tablespoon lemon juice |
1 teaspoon whole grain mustard or 1 teaspoon dijon mustard |
1/4 teaspoon salt |
fresh ground pepper, to taste |
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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