Brusselssproutsinvinaigrette Recipes

Steps:

• 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).
• 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.

Steps:

• 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 :).

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet pan over high heat. Add Brussels sprouts to skillet. Cook, stirring occasionally, until dark golden brown in places, about 4 minutes. Add salt, pepper, and shallots, and cook for 30 seconds more. Add water, and cover. Reduce heat to medium-high, and cook until tender, about 4 minutes. Remove lid.
• Add lemon juice, and drizzle with oil. Stir to combine well. Transfer to a serving platter, and garnish with lemon zest.

Steps:

• Steam the Brussels sprouts for 8 - 10 minutes.
• Prepare the dressing by combining the rest of the ingredients in a small jar. Shake well.
• Drizzle the dressing over top and toss gently.
• Note: I usually start with 1 T of oil and work from there. It is just a preference.

Steps:

• Cook a pound of halved brussels sprouts cut-side down in a skillet with oil and a little water or vegetable stock over medium heat, covered and undisturbed, until brown and tender, 20 to 30 minutes. (Check occasionally and lower the heat and/or add more water if the sprouts threaten to burn.)
• Put the sprouts in a serving bowl and drizzle with vinegar; set aside.
• Add a handful of chopped walnuts and a couple of cloves of minced garlic and cook, stirring, for about 5 minutes; add mixture to the brussels sprouts.
• Put a bit more oil and a smashed clove of garlic in the skillet, then add 2 slices of good bread, cut into cubes, and brown lightly. Toss croutons with sprouts and serve.