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The Washington Post

Brussels Sprouts With Cranberry Balsamic Dressing

Brussels Sprouts With Cranberry Balsamic Dressing 6.000

James M. Thresher for The Washington Post; Tableware From Crate and Barrel

Nourish Nov 4, 2009

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.


Servings: 6 - 8
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.


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Recipe Source

From columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 8): 89


% Daily Values*

Total Fat: 4g 6%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 49mg 2%

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 than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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