This is a quick little way to make Brussels Sprouts just a little bit different. Everyone loves them roasted, but I think the mustard compliments them so well.
The smaller that you make the spouts the more they will "cook" when you put the hot dressing over them. If you trim them all the way down to leaves they will be nice and tender, if you leave them cut into larger quarters they will be crispy.
Ingredients:
1 pound Brussels sprouts, trimmed
1/2 cup slivered almonds, toasted
1/2 cup onion, finely minced
2 tablespoons vinegar
2 teaspoons Dijon mustard
1 teaspoon whole grain mustard
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
2 tablespoons extra-virgin olive oil
Instructions:
Using a paring knife, carefully trim and core the Brussels sprouts. Pull apart the sprouts, separating the leaves from one another and place in a large bowl. Toss with hazelnuts.
Combine onion, vinegar, mustards, salt and nutmeg in a small saucepan and let sit for 5 minutes.
Add oil. Place pan over low heat and whisk slowly until vinaigrette is emulsified and warmed through, about 3 minutes.
Pour vinaigrette over Brussels sprouts and toss to fully coat leaves. Serve warm.
