Brussels Sprouts with Shallot Honey Vinaigrette

By Tiffani Faison of Rocca Kitchen & Bar
Total Time
15 Mins
Serves
4
Meal
Dinner Lunch
Course
Side

DESCRIPTION

The sharp yet light flavor of the Brussels sprouts marry well with the sweet honey vinaigrette.

Prep Time
10 Mins
Cook Time
5 Mins
Total Time
15 Mins
Calories
187
Total Fat
11
Polyunsaturated Fat
7
Cholesterol
4
Sodium
88
Carbohydrates
17
Dietary Fiber
4
Protein
6

Ingredients

  • 15 Brussels sprouts
  • 1/2 cup farro, cooked
  • 2 cups arugula
  • 10 grapes, red, seedless
  • 2 tablespoons Parmesan Reggiano, grated
  • 1/3 cup California walnuts, roasted
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon Shallot Honey Vinaigrette

Preparation

  1. Trim Brussels sprouts, discarding the hard base.
  2. Remove and save outer leaves until the heart of the Brussels sprout remains.
  3. Cut the heart in half, season with salt, pepper and extra-virgin olive oil. Roast in a pre-heated 450° F oven until well browned (about 5 minutes).
  4. Allow Brussels sprouts to cool completely.
  5. Toss all ingredients together and season with salt and pepper to taste.