Brussels Sprouts and Carrots

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 

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. Brussels sprouts are in season October through March. Carrots are plentiful in the grocery store now, but their season begins in late spring. It takes just 25 minutes to make this recipe.

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.

Again, hooray for Moosewood! Moosewood Restaurant Daily Special (affiliate link) 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.

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 and a lovely serving dish, right?

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.

• Author: Recipe Idea Shop/Lois Carter Crawford based on a Moosewood recipe
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 1x
• Category: Side Dish, Vegetables
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

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

Vinaigrette Dressing

• ¼ cup canola oil
• 4 teaspoons apple cider vinegar
• 4 teaspoons prepared horseradish
• 1 teaspoon dried dill weed (or 1 tablespoon chopped fresh dill)
• ½ 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 or until the vegetables are crisp-tender.
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.

Nutrition

• Calories: 135

Keywords: Brussel Sprouts, Brussels Sprouts and Carrots, Carrots

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

Nourish Your Body & Soul

I encourage you to care of yourself by eating satisfying, nourishing food that is good for your body and makes you feel healthy. Protect your spirit by living authentically, moving your body, and taking time to replenish and rest. I think you might also like these recipes & posts from Recipe Idea Shop:

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Brussels Sprouts & Carrots in Dill Vinaigrette. Oh yum!

Brussels Sprouts and Carrots in Vinaigrette is an amazing side dish. Even people who say they don’t like Brussels Sprouts will love it.