Brussels Sprouts, Beans, and Red Pepper
Jennifer Danter
Love ’em or leave ’em, Brussels sprouts are a traditional must-have. The trick is to not overcook them. Quarter sprouts so they cook evenly and quickly. They look vibrant and attractive nestled with crunchy green beans and brightly coloured red pepper.
1 Tbsp (15 mL) freshly squeezed lemon juice
1 Tbsp (15 mL) white or red wine vinegar
2 tsp (10 mL) Dijon mustard
1 small garlic clove, minced
1/2 cup (125 mL) extra-virgin olive oil
Sea salt and ground black pepper to taste
10 cups (2.5 L) Brussels sprouts, quartered
8 cups (2 L) green beans, stem ends trimmed
1 large red pepper
For dressing, whisk lemon juice with vinegar, Dijon, and garlic. Slowly and gradually whisk in oil until evenly mixed. Taste and season with salt and pepper. If making ahead, refrigerate up to 5 days.
Fill bottom of large, wide saucepan with water and a pinch of salt. Bring to a boil, then add Brussels sprouts and beans. Bring back to a boil and steam until tender-crisp, about 2 to 3 minutes, then add red pepper. Steam for 1 more minute. Drain and toss with dressing. Taste and season with salt and pepper.
Optional: sprinkle with grated lemon peel and freshly squeezed lemon juice.
Serves 14 to 16.
Each serving contains:
105 calories; 3 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 10 g carbohydrates; 4 g fibre; 25 mg sodium
Source: "A fine holiday feast", alive #350, December 2011
