You’ll need to gobble down the entire bowl of those zesty, contemporary Brussels sprouts from The Healthspan Answer cookbook. Serve with baked tofu and brown rice for a healthful, full meal.
What you want:
4 cups Brussels sprouts, ends trimmed
2 tablespoons sliced shallots
2 tablespoons white wine vinegar
¼ cup coarse-ground mustard
1 tablespoon roughly chopped contemporary tarragon
2 teaspoons lemon juice
What you do:
- In a big stockpot, convey 4 cups water to a boil over excessive warmth. As soon as boiling, add Brussels sprouts and blanch for 4 minutes. Drain Brussels sprouts in a colander. As soon as cool sufficient to deal with, slice into halves.
- Right into a blender, add shallots, vinegar, mustard, and tarragon and pulse a couple of occasions, till effectively mixed however not liquified. Put aside.
- In a big sauté pan over excessive warmth, place Brussels sprouts reduce aspect down. Dry sauté Brussels sprouts till simply beginning to brown and don’t overcook—they need to keep crisp. Add water if wanted to keep away from burning.
- Switch Brussels sprouts to a big bowl and pour sauce on prime. Toss to mix. Drizzle on lemon juice, toss, and serve scorching.
