This is the way to eat sprouts with a wonderfully versatile vinaigrette that is great over a variety of different vegetables. Vinaigrette can be made 2 hours ahead and kept at room temperature. Brussels sprouts and nuts can be roasted 2 hours ahead and kept at room temperature. Reheat in a 400°F oven until hot, about 5 minutes.
Course: Side Dish, Vegetable
Keyword: Brussels Sprouts, Vinaigrette
Author: Eleanor Andersen
Ingredients
Vinaigrette
3tbspwhite-wine vinegar
2tbspwater
1tbspDijon mustard
¼cupshallotminced
½tspkosher salt
¼tspfreshly ground black pepper
6tbspgood olive oil
Brussels Sprouts
¼cupunsalted butter, cut into pieces½ stick
1lbBrussels sprouts (small is best)trimmed and halved lengthwise (quartered if lrg)
½cuppecan halveshalved lengthwise
1tspkosher salt
Instructions
Vinaigrette
Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, while whisking vigorously.
Brussels Sprouts
Preheat oven to 400°FMelt butter in a large shallow baking pan (1 inch deep) in lower third of oven, about 3 minutes.Toss sprouts in pan with butter, pecans and salt. Arrange sprouts, cut side down, in single layer and roast in lower third of oven until undersides of sprouts are golden and nuts are fragrant, 12 to 15 minutes.Transfer sprouts to serving dish, whisk vinaigrette and pour over warm sprouts and nuts, toss and serve immediately.