Brussels Sprouts With Warm Lemon Vinaigrette Recipes

HASHED BRUSSELS SPROUTS WITH LEMON

Hashed Brussels Sprouts With Lemon image

A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors. Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.

Provided by Julia Moskin

Categories quick, side dish

Time 25m

Yield 8 to 12 servings

Number Of Ingredients 9

Ingredients

2 tablespoons freshly squeezed lemon juice, more to taste
Grated zest of 1 lemon
2 to 3 pounds brussels sprouts
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons black mustard seeds, cumin seeds, or poppy seeds
1/4 cup dry white wine or vermouth
Salt and pepper to taste

Steps:

Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 316 milligrams, Sugar 3 grams, TransFat 0 grams

BRUSSELS SPROUTS WITH WARM LEMON VINAIGRETTE

Brussels Sprouts with Warm Lemon Vinaigrette image

This recipe for brussels sprouts with warm lemon vinaigrette comes courtesy of TV producer Lauren.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil, plus more for drizzling
20 ounces brussels sprouts, trimmed, outside leaves removed and quartered (about 5 cups)
1 teaspoon coarse salt
Pinch freshly ground pepper
2 small shallots, peeled and sliced
1/2 cup water
2 tablespoons freshly squeezed lemon juice (about a half lemon)
Zest of half a lemon

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.

BRUSSELS SPROUTS SALAD WITH LEMON-THYME VINAIGRETTE

Brussels Sprouts Salad with Lemon-Thyme Vinaigrette image

Categories Salad Side Christmas Thanksgiving Vegetarian Quick & Easy High Fiber Lemon Winter Healthy Vegan Thyme Brussels Sprout Endive Christmas Eve Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 12

Number Of Ingredients 7

Ingredients

3 pounds fresh brussels sprouts, ends trimmed, halved through stem end
1/4 cup fresh lemon juice
1 tablespoon plus 1 teaspoon Dijon mustard
1 cup olive oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried
6 heads Belgian endive, cut into 1 1/2-inch pieces
1 large head radicchio, cut into 1 1/2-inch pieces

Steps:

Cook Brussels sprouts in large pot of boiling salted water until just tender, about 8 minutes. Drain. Rinse with cold water and drain well. Transfer to medium bowl. Combine lemon juice and mustard in small bowl. Gradually whisk in oil. Add thyme. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover Brussels sprouts and dressing separately and refrigerate. Bring to room temperature before continuing.)
Combine endive and radicchio on platter or in large shallow bowl. Toss with enough dressing to coat lightly. Mix Brussels sprouts with remaining dressing. Mound atop salad and serve.

BRUSSELS SPROUTS WITH WALNUT-LEMON VINAIGRETTE

Brussels Sprouts With Walnut-Lemon Vinaigrette image

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.

Provided by Hey Jude

Categories Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 104.6, Fat 7.4, SaturatedFat 0.7, Sodium 183.5, Carbohydrate 8.9, Fiber 3, Sugar 2.1, Protein 3

BRUSSELS SPROUTS WITH WARM BALSAMIC VINAIGRETTE

Brussels Sprouts With Warm Balsamic Vinaigrette image

Petite Brussels sprouts go nicely with this vinaigrette. Quick to make, easily doubled or cut in half.

Provided by IHeartDogs

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb frozen petite Brussels sprout (I like Hanover Gold Line)
1 tablespoon butter
1/4 cup diced onion
1/4 cup chicken broth
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1 teaspoon sugar

Steps:

Boil or steam Brussels sprouts until just crisp tender.
While sprouts are cooking, melt butter in skillet or saucepan.
Add onion and sauté over medium low heat until soft and golden, about 5 minutes.
Add chicken broth, balsamic vinegar, mustard, salt and sugar.
Bring to a boil, lower heat, and let simmer for 1 minute.
Add cooked Brussels sprouts, stir to coat, and let simmer for 2 to 3 minutes.
Serve warm.

BRUSSELS SPROUTS VINAIGRETTE

Brussels Sprouts Vinaigrette image

It's always helpful to add dishes to your Thanksgiving menu that don't need to be cooked in the oven; these brussels sprouts are savory and bright, which offsets the richness of other dishes.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 25m

Number Of Ingredients 5

Ingredients

2 pounds brussels sprouts (about same size, if possible), discolored outer leaves removed and a thin slice cut off from base
1 tablespoon whole-grain mustard
2 tablespoons white-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper

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.

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