Brussels Sprouts and Carrots in Vinaigrette Recipe
Tangy and scrumptious, even people who don't think they like Brussels Sprouts love this side dish.
Servings: 6
Calories: 137kcal
Ingredients
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
- 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 or until the vegetables are crisp-tender.
- 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.
Nutrition
Calories: 137kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 260mg | Potassium: 464mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8599IU | Vitamin C: 68mg | Calcium: 53mg | Iron: 1mg