Photographer: Brussels Sprouts with Walnut-Lemon Vinaigrette
Publish Date: 2008-10-01
Yield: 4 servings, about 3/4 cup each
Total Time: 15 minutes
Prep Time: 15 minutes
Here we dress steamed Brussels sprouts with a delicate vinaigrette flavored with fresh lemon and nutty walnut oil.
- 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
- 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.
Per serving: 108 calories; 7 g fat (1 g saturated fat, 2g mono unsaturated fat); 0 mg cholesterol; 10 g carbohydrates; 3 g protein; 3 g fiber; 188 mg sodium; 405 mg potassium
Nutrtion Bonus: Vitamin K (216% daily value), Vitamin C (130% dv), Vitamin A (20% dv), Folate (19% dv).
Exchanges: 1 1/2 vegetable, 1 1/2 fat
Carbohydrate Servings: 1/2
- Degree of Difficulty
- Special Health Consideration(s)
- Healthy Weight
- Diabetes Appropriate
- Heart Healthy
- Low Sodium
- Low Cholesterol
- Low Sat Fat
- Low Carb
- Low Calorie
- Seasons & Occassions
- Dish Type(s)
- Side Dishes
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Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.