New Recipe Search:
Reader Reviews

Brussels Sprouts With Cranberry Balsamic Dressing

The Washington Post, November 4, 2009

Nourish

  • Course: Side Dish
  • Features: Healthy, Holiday (Thanksgiving)

Summary:

Brussels sprouts are little vegetables that provoke one of two outsize responses: great affection or great disdain.

You don't have to guess which category I'm in. I like them braised, steamed, sauteed and roasted. Even my vegetable-phobic kids will eat them when I braise the sprouts with a little bacon, a dietary indulgence that I consider well worth its calories, fat and sodium.

Any haters just need to be won over; here’s my contribution. The secret is to cut the Brussels sprouts in half, then steam them just until tender so their bright green color remains intact. Next, I coat the sprouts with a balsamic-cranberry dressing that gives both a vinegary bite and a hint of sweetness.

For best results, choose sprouts that are of equal size so they cook evenly.

6 to 8 servings

Ingredients:

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon water
  • 2 to 3 tablespoons extra-virgin olive oil
  • 3 tablespoons dried sweetened cranberries
  • Pinch salt, or more to taste
  • 2 pounds Brussels sprouts (stem ends trimmed, outer leaves removed), each cut in half

Directions:

Combine the balsamic vinegar, water, 2 tablespoons of the oil, cranberries and salt in a blender or food processor; pulse until well combined to form a dressing. Add the remaining tablespoon of oil as needed. The cranberries should be chopped but not pureed.

Bring a few inches of water to a boil in a medium saucepan over high heat. Place the Brussels sprouts in a steamer/insert or bamboo steamer over the saucepan. Cover and steam them for 5 to 8 minutes (depending on their size) or until fork-tender.

Transfer the steamed sprouts to a serving bowl. Add the dressing and toss to coat evenly. Taste, and adjust the seasoning as needed. Serve warm or at room temperature.

Recipe Source:

From columnist Stephanie Witt Sedgewick.

Tested by Stephanie Witt Sedgwick for The Washington Post.
E-mail the Food Section with recipe questions.
Made This Recipe? Write a Review

(James M. Thresher for The Washington Post; Tableware From Crate and Barrel)
Nutrition Facts
Serving size: Per serving (based on 8)
Calories: 89
% Daily Values*
Total Fat: 4g 6
Saturated Fat: 1g 5
Cholesterol: n/a 0
Sodium: 49mg2
Total Carbohydrates: 13g 4
Dietary Fiber: 4g 16
Sugar: 4g
Protein: 4g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

Comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions. You are fully responsible for the content that you post.
© The Washington Post Company