Brussels Sprouts with Warm Vinaigrette
This post contains affiliate links including Amazon affiliate links.
Sofie Dittmann’s blog, The German Foodie, is filled with the most beautiful photography and delicious German food dishes. It makes me want to experiment in German cooking.
I was excited when Sofie answered my request to be a guest blogger and she didn’t disappoint when she made a version of one of my favourite veggies. Checkout her blog for some more German-inspired yummy dishes!
Usually these posts involve broccoli or Brussels sprouts. I have my own pet peeves with certain foods, but in my world, Brussels sprouts are not it.
I LOVE these things, and it hasn’t been unheard of that I have eaten a whole pound by myself.
One evening a while back, I had run out of salad and was too lazy to jump in the car and go to the store. We usually eat salad here for dinner (it’s the German way – a big lunch and a small dinner), so where was the greenery going to come from?
Fortunately, I had a pound of Brussels sprouts in the fridge, and so spontaneously, I decided to just cook them in salt water, then pour a simple vinaigrette over them for a salad.
Brussels Sprouts With Warm Vinaigrette
1 tablespoon (1/2 tbsp) lemon juice
1 tablespoon (1/2 tbsp) white balsamic vinegar
1 teaspoon* (3/4 tsp) Salt
1/2 teaspoon (1 tsp) black pepper
Brussels Sprouts with Warm Vinaigrette
DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.
Gluten Free Resources
Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.
I have a hate/hate relationship with brussel sprouts 🙂 But that's only because I've never tried them….its like trying to feed broccoli to a four year old for me but I swear I've been meaning to give it a try! And your dressing recipe sounds delicious, I think it might be time I grow up…and eat a brussels sprout 🙂
LOL I have a few foods like that, but not Brussels sprouts. I love those little guys! 🙂 Yes, try them and report back. I would love to know you're a recent “convert”. 🙂
That vinaigrette looks absolutely delicious–a nice change from how I usually prepare sprouts!
I usually eat them w/ a bechamel sauce or something, but this is really good.
Simple and delicious! I love broccoli!