ABC Kitchen chef Dan Kluger shows us how to make a healthy side dish for the holidays from his famed New York City farm-to-table restaurant -Brussels Sprouts!
His delicious version will make your mouth water. Check out the clip above to see his signature steps to make this healthy dish, then print the recipe below so you can make it for yourself!
Recipe: Chef Dan Kluger's Roasted Brussels Sprouts with Mustard Vinaigrette
Ingredients (for the Brussels Sprouts):
2 Cups Brussels Sprouts, Blanched, Shocked and Cut in Half (depending on size)
1 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Butter
½ tsp. Rosemary, finely chopped
Freshly Ground Black Pepper
4 Tbsp. Mustard Vinaigrette
Ingredients (for the Mustard Vinaigrette):
Yields about 2 cups – reserve for other uses.
¼ Cup + 2Tbsp. Lemon Juice
2 Tbsp. Mustard, whole grain
1 Tbsp. Dijon Mustard
½ cup Extra Virgin Olive Oil
1 Tbsp. Coleman's Dry Mustard
2 Tbsp. Honey
2 Tbsp. Kosher Salt
1 Cup Pickled Peppers* - Minced (see note below)
Directions (for the Brussels Sprouts):
Use the ratio of blanching water:
1 Gallon Water
½ Cup Salt
Bring the water to a rapid boil. Blanch Brussels sprouts in small amounts for approximately 1 minute. They should be slightly tender but not fully cooked.
Shock in ice water, dry on towels.
Directions (for the mustard vinaigrette):
Blend everything from step 1 together in the vita prep except the oil. Slowly emulsify in the oil.
Fold in the peppers and onions from step 2.
*Pickled peppers such as pepadews can be used.
Directions (for the dish):
Preheat oven to 400°F. In a hot sauté pan, add olive oil, Brussels sprouts and a pinch of salt. Place in the oven and roast for about 5-8 minutes, stirring occasionally to make sure they are evenly roasted. Remove from the oven, toss with butter and rosemary and season with more salt and pepper.
Spoon the vinaigrette onto a plate and evenly top with the Brussels sprouts.
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