Brussels Sprouts Vinaigrette
Transform your Brussels sprouts into a vibrant, flavor-packed dish with this irresistible Brussels Sprouts Vinaigrette recipe. Blanched to tender perfection and caramelized to golden brown, these Brussels sprouts are elevated with a tangy-sweet vinaigrette made from apple cider vinegar, Dijon mustard, honey, and a touch of garlic. A sprinkle of optional red chili flakes adds a subtle kick, while toasted slivered almonds provide the perfect crunch. Ready in just 25 minutes, this versatile recipe works beautifully as a nutritious side dish or a light, plant-forward main course. Whether you’re hosting dinner or meal prepping for the week, this quick and easy dish will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 4 tablespoons Olive oil
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 1 clove Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Red chili flakes (optional)
- 2 tablespoons Slivered almonds (toasted, optional)
Instructions
Trim the Brussels sprouts by slicing off the stem ends and removing any yellow or wilted outer leaves. Slice each Brussels sprout in half lengthwise.
Bring a medium pot of salted water to a boil. Add the halved Brussels sprouts and blanch them for 3-4 minutes until they turn bright green and slightly tender. Drain and immediately transfer to an ice bath to stop the cooking. Once cooled, drain well and pat dry with a clean towel.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the Brussels sprouts cut side down and cook for 5-7 minutes until golden brown and caramelized. Stir occasionally and continue cooking for another 2 minutes until lightly crisped. Remove from heat and set aside.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, black pepper, and red chili flakes (if using) to create the vinaigrette.
Pour the vinaigrette over the warm Brussels sprouts and toss gently to coat evenly.
Transfer the Brussels sprouts to a serving dish and sprinkle with toasted slivered almonds if desired for added crunch.
Serve immediately as a flavorful side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 361 mg | 16% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.2 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 526 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
