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Brussels Sprouts with Warm Vinaigrette

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Delicious brussels sprouts with a warm balsamic vinaigrette. This side dish will turn everyone into a brussels sprout fan.
When a blog starts out with “Ich geniesse, also bin ich” which translates into “I savor, therefore I am” you know you are in for some tantalizing cooking adventures.

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!

Every once in a while I stumble upon a post from a fellow food blogger that goes something like, “I used to hate this vegetable, but here is how I overcame that.”

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.

My husband on the other hand was not half as convinced. To him, it was just a bland vegetable that he wasn’t sure what to do with.

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.

The result: DIVINE.
This works best when you apply the vinaigrette as the sprouts are almost as hot as they came out of the pot, and I recommend you eat it while it is still somewhat warm.
Do you have a love/hate, love/love or hate/hate relationship with Brussels sprouts? What is your favorite way to eat them?

Brussels Sprouts With Warm Vinaigrette

(Original Recipe.)
1 lb of Brussels sprouts
6 tablespoons* (3 tbsp) olive oil
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
*Denotes REAL utensils.
Prep the Brussels sprouts by removing any brown/yellowish outer leaves and the topmost part of the stem. Make a cross-wise incision into the stem.
Place the sprouts in a bowl and cover them with water. Add a pinch of salt for boiling.
Boil the Brussels sprouts until they are tender. Drain all liquid and place them in a small bowl.
In the meantime, combine all ingredients for the vinaigrette and mix thoroughly. Pour over the sprouts while they are still hot.

Brussels Sprouts with Warm Vinaigrette

Follow Sofie’s cooking adventures on her blog, The German Foodie.
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