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Brussels Sprouts with Lemon/Chive Vinaigrette Recipe

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This recipe for Brussels Sprouts with Lemon/Chive Vinaigrette is from Murphy Women in the Kitchen Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Vinaigrette:
1/2 cup olive oil
1/2 cup fresh lemon juice
2 Tbsp honey
1 Tbsp mayo
3 Tbsp minced fresh chives
1/4 tsp grated lemon rind
1/4 tsp salt
1/4 tsp pepper

2 1/2 lbs. Brussel sprouts
1 small red bell pepper, slivered
1 large shallot, diced
Directions:
Directions:
For Vinaigrette, combine all the ingredients in a smalljar with a tight-fitting lid; shake to combine. Dressing can be made up to 3 days ahead and refrigerated.
Trim any yellow outer leaves and the stem ends from Brussel sprouts. With a paring knife, cut a small "x" in the stem end.
To cook in the microwave oven, arrange in a large shallow microwave bowl. Cover and cook on high power just until tender, 8-12 minutes. Or, on stove, cook in boiling salted water just until tender 6-8 minutes. Drain and toss with vinaigrette just before serving. Garnish with red pepper and shallot.
Number Of Servings:
Number Of Servings:
8 Servings

 

 

 

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