Brussels Sprouts and Carrots in Vinaigrette. Even people who don’t like Brussels Sprouts like this one. It’s super good and makes an excellent side dish for any occasion.
Brussels Sprouts and Carrots in Vinaigrette.
Brussels Sprouts and Carrots in Vinaigrette will get you loving these little cabbages.
This Brussels Sprouts and Carrots recipe is a spectacular addition to any meal. OMG. It is SO good. If you are “eating in season,” now is a great time to make this salad. Both Brussels sprouts and carrots are plentiful at this time of year. And it takes just 25 minutes to make.
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 your menu. It’s light, tasty and healthful with all those cancer-fighting properties. Real comfort food with a healthy twist.
What You Need
For this recipe, you need a vegetable peeler, knife, cutting board, pans, a bowl, and measuring cups and spoons. But what you really want is a cool vegetable steamer, lovely serving dish and great coffee maker, am I right? I love this coffee pot with a large pot and a way to make a single serving!
Brussels Sprouts and Carrots in Vinaigrette Recipe
Brussels Sprouts and Carrots in Vinaigrette
Tangy and scrumptious, even people who don't think they like Brussels Sprouts love this side dish.
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
- Steam or boil the vegetables until tender crisp.
- 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.
- Bring water to a boil.
- Lower the temperature to medium and cook for about 10 minutes.
- Drain water from the veggies.
Making Vinaigrette and Putting It Together
- Mix all the vinaigrette ingredients.
- Pour over vegetables and stir.
- Serve hot or cold.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Brussels Sprouts & Carrots in Vinaigrette Nutrition Label. Each serving is about 1/2 cup.
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Brussels Sprouts and Carrots in Vinaigrette is an amazing side dish. Even people who say they don’t like Brussels Sprouts will love it. #brusselssproutsandcarrots #brusselsprouts #sidedish #comfortfood #holidayfood #vegan #gultenfree #vegetarian #recipes #recipeideashop #salads
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