You’ll want to drink the whole bowl of these delicate, fresh Brussels sprouts HealthSpan Solutions Cookbook Serve with baked tofu and brown rice for a healthy, complete meal.
do you want:
4 cups Brussels sprouts, ends trimmed
2 tablespoons chopped shallots
2 tablespoons white wine vinegar
¼ cup coarse mustard
1 tablespoon coarsely chopped fresh tarragon
2 teaspoons lemon juice
what do you do:
- In a large stockpot, bring 4 cups of water to a boil over high heat. When boiling, add Brussels sprouts and blanch for 4 minutes. Drain the Brussels sprouts in a colander. When cool enough to handle, cut in half.
- In a blender, add the shallots, vinegar, mustard and tarragon and pulse a few times, until well combined but not liquid. Set aside.
- In a large saute pan over high heat, place Brussels sprouts cut side down. Dry saute brussels sprouts until just starting to brown and don’t overcook – they should stay crisp. Add water if necessary to avoid burning.
- Transfer the Brussels sprouts to a large bowl and pour the sauce over the top. Toss to combine. Drizzle with lemon juice, toss and serve hot.