Summary: This is a simple, hearty, autumnal way to enjoy Brussels sprouts.
Yield: serves 4
- 1 pound Brussels sprouts, washed, trimmed and cut into halves
- 1/3 cup walnuts, broken and lightly toasted
- extra virgin olive oil
- apple cider vinegar
- Dijon mustard
- salt and freshly ground black pepper
Cook the Brussels sprouts in a pot of boiling water until tender but still with some crunch, 3-4 minutes. Drain and immediately plunge into an ice water bath to stop the cooking and retain the beautiful green color.
Whisk the olive oil, apple cider vinegar, Dijon mustard, salt and pepper to taste, to make a vinaigrette. Toss with the brussels sprouts, top with the walnuts and shave some Parmesan on top.