Brussels sprouts are stir-fried to retain their crispness and then tossed in a mustard, honey and white wine vinegar dressing. You can trim and slice the Brussels sprouts and make the dressing ahead of time, then set aside until you’re ready to stir-fry.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons white wine vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon wholegrain mustard
- Flaky sea salt
- 2 tablespoons extra-virgin olive oil, divided
- 10 ounces Brussels sprouts, trimmed and shredded
- 1 tablespoon chopped fresh parsley, to garnish
Instructions
- In a bowl (or a jam jar), whisk together the white wine vinegar, balsamic, mustard, 1 teaspoon of salt and 1 tablespoon of olive oil.
- Heat a wok or large frying pan over medium-high heat until hot, add the remaining tablespoon of olive oil and toss in the Brussels sprouts. Stir fry for about 2 minutes, shaking the pan, until the sprouts are just starting to color.
- Add enough dressing to just coat the sprouts; any leftover dressing will keep in the fridge for 2 weeks to use as a salad dressing.
- Give them a good toss, then tip into a serving bowl. Scatter over the parsley to garnish.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 98 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 218 mg |
Reviews
Very good!! I love brussel sprouts and this is and awesome way to change it up. Definitely a strong vinegar flavor, but that’s tasty for me ❤
Obsessed! I’m not a huge fan of traditional brussels, but I will eat these all day every day. Thanks, Mary <3