| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 16-ounce bag shaved Brussels sprouts
- 1/4 cup olive oil
- Kosher salt and freshly cracked black pepper
- 2 tablespoons rice wine vinegar
- 1 teaspoon Dijon mustard
- Zest and juice of 1/2 orange
- 2 scallions, thinly sliced
- 1/2 cup toasted slivered almonds
- 1/2 cup fried wonton strips, for garnish
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the sprouts with 2 tablespoons of the olive oil and season with salt and pepper. Spread evenly on a baking sheet and roast, stirring halfway through, until the sprouts are beginning to brown and crisp around the edges about 20 minutes. Allow to cool slightly.
- Meanwhile, in a large bowl, whisk together the rice wine vinegar, mustard, orange juice and zest and half the scallions. Slowly whisk in the remaining 2 tablespoons olive oil until emulsified. Add salt and pepper to taste.
- Add the sprouts and almonds to the dressing and gently toss to combine. Taste and adjust the seasoning. Pile high on a serving platter and top with the wonton strips and remaining scallions.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 190 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 276 mg |
| Serving Size | 1 of 6 servings |
| Calories | 190 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 276 mg |
Reviews
We love Brussel sprouts, we eat them at least once a week. I followed this recipe and honestly as a previous review states: the flavors Do not blend well together. No one liked it and I ended up throwing it out.
Flavors don’t blend well with each other
An interesting way to eat brussel sprouts.
Used orange juice (from a carton) instead, cuz someone (my 20 year old) ate MY fresh orange!!! It still turned out good, but a little strong it flavor, and that’s minus the zest. What I really liked though, was the almonds and won tons – they really made the dish for me and my fam.
This was so good! We were suppose to have this for two dinners but finished it up the first night. I will be making it all holiday season.
We love Brussels sprouts
I am a HUGE Brussel Sprout fan and I thought this was just barely okay. The orange flavor is way too strong. If I ever try it again, I’ll definitely substitute it for lemon juice and lemon zest. Very disappointed!