Brussels Sprouts and Carrots in Vinaigrette

Brussels Sprouts and Carrots in Vinaigrette. Even people who don’t like Brussels Sprouts like this one. It’s super good.

Brussels Sprouts and Carrots in Vinaigrette.

Brussels Sprouts and Carrots in Vinaigrette

Hi. It’s Lois in the kitchen at Recipe Idea Shop. I was searching through my recipes to see what would be a spectacular addition to the Thanksgiving meal, and I came up with this one. OMG. It was SO good.

Again, hooray for Moosewood! Moosewood Restaurant Daily Special is quickly becoming my favorite cookbook. This side dish can be served hot or cold. It is terrific. Even Brian, our son-in-law who hates Brussels sprouts, ate this when we served it! A-MAZ-ING.

Brussels Sprouts and Carrots in Vinaigrette makes a beautiful addition to any meal. It’s light, tasty and healthful with all those cancer-fighting properties.

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Brussels Sprouts and Carrots in Vinaigrette

Tangy and scrumptious, even people who don't think they like Brussels Sprouts love this side dish.

Course Side Dish, Vegetables

Cuisine American

Keyword Brussel Sprouts, Brussels Sprouts and Carrots, Carrots

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Calories 135 kcal

Author Recipe Idea Shop/Lois Carter Crawford based on a Moosewood recipe

Ingredients

Vegetables

• 4 large carrots (washed, peeled and cut into 1-inch chunks)
• 1 pound Brussels sprouts (cut in half)

Vinaigrette Dressing

• 1/4 cup canola oil
• 4 teaspoons apple cider vinegar
• 4 teaspoons prepared horseradish
• 1 teaspoon dried dill weed (or 1 tablespoon chopped fresh dill)
• 1/2 teaspoon salt

Instructions

Cooking Vegetables

1. Steam or boil the vegetables until tender crisp.
2. To use one pot, put the Brussels sprouts in the water at the bottom of a steamer pan and put the carrots in the top of the steamer.
3. Bring water to a boil.
4. Lower the temperature to medium and cook for about 10 minutes.
5. Drain water from the veggies.

Making Vinaigrette and Putting It Together

1. Mix all the vinaigrette ingredients.
2. Pour over vegetables and stir.
3. Serve hot or cold.

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Brussels Sprouts & Carrots in Vinaigrette Nutrition Label. Each serving is about 1/2 cup.

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