Brussels Sprouts Recipe
Tossed with a zesty lemon vinaigrette.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Vinaigrette
Method
Preparation
- 1
Trim and Halve Brussels Sprouts
Remove any yellow or damaged outer leaves from the Brussels sprouts. Trim the stem ends and then cut each sprout in half from top to bottom.
- 2
Prepare the Vinaigrette
In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper until well combined.
Cooking
- 3
Cook Brussels Sprouts
Bring a pot of salted water to a boil. Add the halved Brussels sprouts and cook for about 5-7 minutes until they are tender but still crisp. Drain and rinse under cold water to stop the cooking process.
- 4
Toss with Vinaigrette
In a large bowl, combine the cooked Brussels sprouts with the prepared vinaigrette. Toss until the sprouts are evenly coated.