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LOCATION: Recipes >> Vegetables >> Brussels Sprouts 23

Print this Recipe    Brussels Sprouts 23

Brussels Sprouts with Maple and Walnut Vinaigrette
Serves 8

4 cups brussels sprouts
4 tbsp sherry vinegar
4 tbsp pure maple syrup
1 tbsp Dijon-style mustard
1/2 cup walnut oil
pinch freshly grated nutmeg
Salt and freshly ground black pepper, to taste
1 cup coarsely chopped walnuts

Cut an X in the bottom of each sprout. Steam until tender, but
still firm.

Meanwhile, whisk the vinegar, maple syrup and mustard together.
Gradually whisk in the oil. Season with nutmeg, salt and pepper
to taste.

Toss the hot sprouts with the walnuts and vinaigrette. Serve
immediately.

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