Brussels Sprouts with Shallot Honey Vinaigrette

Brussels Sprouts with Shallot Honey Vinaigrette

Skill Level

Easy

Total Time

Yield

Serves

4

The sharp yet light flavor of the Brussels sprouts marry well with the sweet honey vinaigrette.

  • Brussels Sprouts
  • 15 Brussels sprouts
  • 1/2 cup cooked farro
  • 2 cups arugula
  • 10 seedless red grapes
  • 2 tablespoons grated Parmesan Reggiano
  • 1/3 cup roasted walnuts
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon Shallot Honey Vinaigrette
  1. Trim brussels sprouts, discarding the hard base.
  2. Remove and save outer leaves until the heart of the brussels sprout remains.
  3. Cut the heart in half, season with salt, pepper and extra virgin olive oil. Roast in a pre-heated 450 degree oven until well browned (about 5 minutes).
  4. Allow brussels to cool completely.
  5. Toss all ingredients together and season with salt and pepper to taste.

Calories
187

Total Fat
13

Saturated Fat
2

Monounsaturated Fat
2

Polyunsaturated Fat
7

Trans Fat
0

Cholesterol
4

Sodium
88

Carbohydrates
17

Dietary Fiber
4

Protein
6