Brussels Sprouts with Maple and Walnut Vinaigrette
Ingredients
- 4 cups brussels sprouts
- 4 tbsp sherry vinegar
- 4 tbsp pure maple syrup
- 1 tbsp Dijon-style mustard
- 1/2 cup walnut oil
- pinch freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- 1 cup coarsely chopped walnuts
Instructions
Serves 8. Cut an X in the bottom of each sprout. Steam until tender, but still firm. Meanwhile, whisk the vinegar, maple syrup and mustard together. Gradually whisk in the oil. Season with nutmeg, salt and pepper to taste. Toss the hot sprouts with the walnuts and vinaigrette. Serve immediately.
Read NextCrispy Zucchini Fries
