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Brussels Sprouts with Walnut-Lemon Vinaigrette

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  4 servings, about 3/4 cup each
We love walnut oil for its delightful nutty flavor and its healthy nutritional profile. You can find it in many supermarkets and natural-foods stores; store it in the refrigerator.
RECIPE INGREDIENTS
1 pound  Brussels sprouts, 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 or Dijon mustard
1/4 teaspoon  salt
Freshly ground pepper to taste
Brussels Sprouts with Walnut-Lemon Vinaigrette Recipe at Cooking.com
DIRECTIONS
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.


Meanwhile, whisk oil, shallot, lemon zest, lemon juice, mustard, salt and pepper in a medium bowl. Add the sprouts to the dressing; toss to coat.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 servings, about 3/4 cup each
Calories: 108
Fat, Saturated: 1g
Fiber: 3g
Carbohydrates, Total: 10g
Sodium: 188mg
% Cal. from Fat: 58%
Fat. Total: 7g
Protein: 3g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: sue Reviewed: 11/05/2008
nice balance of flavors
This is a refreshing way to serve brussels sprouts. The only change that I made was to add some toasted, chopped walnuts. I also tried this on cauliflower and it was exqually delicious. This would probably be good if the veggies were roasted.
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