Brussels Sprouts with Shallot Honey Vinaigrette

Brussels Sprouts with Shallot Honey Vinaigrette

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


  • 15 Brussels sprouts
  • 1/2 cup farro, cooked
  • 2 cups arugula
  • 10 grapes, red, seedless
  • 2 tablespoons Parmesan Reggiano, grated
  • 1/3 cup California walnuts, roasted
  • 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° F oven until well browned (about 5 minutes).
  4. Allow Brussels sprouts to cool completely.
  5. Toss all ingredients together and season with salt and pepper to taste.


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