You’ll want to gobble down the whole bowl of these zesty, fresh Brussels sprouts from The Healthspan Solution cookbook. Serve with baked tofu and brown rice for a healthful, complete meal.
What you need:
4 cups Brussels sprouts, ends trimmed
2 tablespoons sliced shallots
2 tablespoons white wine vinegar
¼ cup coarse-ground mustard
1 tablespoon roughly chopped fresh tarragon
2 teaspoons lemon juice
What you do:
- In a large stockpot, bring 4 cups water to a boil over high heat. Once boiling, add Brussels sprouts and blanch for 4 minutes. Drain Brussels sprouts in a colander. Once cool enough to handle, slice into halves.
- Into a blender, add shallots, vinegar, mustard, and tarragon and pulse a few times, until well combined but not liquified. Set aside.
- In a large sauté pan over high heat, place Brussels sprouts cut side down. Dry sauté Brussels sprouts until just starting to brown and don’t overcook—they should stay crisp. Add water if needed to avoid burning.
- Transfer Brussels sprouts to a large bowl and pour sauce on top. Toss to combine. Drizzle on lemon juice, toss, and serve hot.
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