If you’re a convert to the joys of Brussels sprouts (I’ve always been a fan) that are pan sautéed, then you’ll like this recipe a lot. It uses halved Brussels, a whole-grain mustard vinaigrette and some chopped up dried cranberries and almonds for crunch and flavor. Really delish.
With a package of Brussels sprouts in the refrigerator and a dinner to prepare, I hunted through my to-try recipes and came across this one. I adapted it some (didn’t have dried blueberries; opted to pan sauté them rather than cook them in water first; didn’t have Manchego so I subbed Parm). The mustard vinaigrette was first on the list to do – an easy mixture. It was a bit too oily for me, so I added in a little more lemon juice than called for. I also used more garlic. The original recipe comes from a restaurant in Pasadena called La Grande Orange, located adjacent to the main-stop train station there. It’s a great restaurant (have eaten there and enjoyed their signature sangria and salads). Anyway, this is a veggie dish, but can also be dubbed a salad too. I served it hot, but you know Brussels sprouts – they cool quickly, so they were at room temp within a couple of minutes.
In the original recipe the Brussels were simmered in water. I like pan roasted ones, so I added a tablespoon or oil to a huge nonstick frying pan and got them nice and brown-blackened. Meanwhile I made the vinaigrette, chopped up the dried cranberries (very few) and the almonds (raw, only a little bit) and shredded Parm. I did add a bit of water to the Brussels to get them just cooked through, then dumped them out into a serving bowl and drizzled on the tiny bit of dressing and added the garnishes. Done. Easy. Definitely a make again veggie!
What’s GOOD: Well, I love Brussels sprouts almost any way they come. My DH’s good friend Joe was here for dinner and he said he wasn’t much of a fan of Brussels sprouts anytime, but he really, really liked these. He had 3 servings if that tells you anything. I gave myself a very small serving at first, but I dug in for a few more myself. And I’ll be having the last few for tonight’s dinner.
What’s NOT: nothing, unless you don’t like Brussels sprouts!
Files: MasterCook 5+ and MasterCook 14 (click on link to open full recipe in MC)
* Exported from MasterCook *
Hot Brussels Sprout Salad with Mustard Vinaigrette
Recipe By: Adapted from La Grande Orange Café in the historic Santa Fe train depot in Pasadena (via L.A. Times, 4/14)
Serving Size: 4
MUSTARD VINAIGRETTE (makes about 1 cup, and you’ll use only a tiny bit):
2 tablespoons honey
1 1/2 tablespoons champagne wine vinegar — or more if needed
1 tablespoon fresh lemon juice — with pulp (may need more)
1 1/2 teaspoons lemon zest
1 1/2 teaspoons mustard, whole grain — or more if needed
2 teaspoons minced garlic
3/4 cup olive oil — not extra virgin
Sea salt and black pepper to taste
SALAD:
1 pound Brussels sprouts
1 tablespoon canola oil
1 tablespoon dried cranberries — chopped
2 tablespoons almonds — chopped
3 tablespoons mustard vinaigrette (recipe above)
3 tablespoons Parmigiano-Reggiano cheese — grated
Notes: the recipe above includes all the dressing, so the nutrition count is way off. You’ll use just about 3 T. of the dressing or maybe a little more. If you don’t want extra dressing, make half a recipe or less.
1. In a large bowl, whisk together the honey, vinegar, lemon juice and zest, mustard and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to taste with salt and pepper, and brighten the dressing as desired with a little extra vinegar or lemon juice. Chill well before using. This makes a generous cup of dressing, more than is needed for this recipe, and will keep for 1 week, covered and refrigerated.
2. Peel the outer discolored leaves from the Brussels sprouts and discard. Trim off the base (core) still leaving the shape intact. Cut each one in half lengthwise. You should have 3 cups.
3. Heat a very large nonstick skillet over medium-high heat. Add oil and gently lay the Brussels sprouts cut side down into the pan. After about a minute reduce the heat to medium or even medium low (you don’t want them to burn, just get toasty brown). After 2-3 minutes use a big spoon and stir them – some will turn over and others will not (that’s okay). Add about a T. of tap water, cover with a lid and allow to steam for 2-3 minutes, stirring at least twice in that time. Test one – and continue cooking until your test one isn’t crunchy. Don’t over cook them, however!
4. Pour the hot veggies into a serving bowl, add cranberries, almonds and just enough vinaigrette to lightly moisten, about 3 tablespoons. Garnish with Parmesan shreds and serve immediately. However, they cool quickly, so you could easily cook the veggies ahead and toss and garnish it later, so you’d serve it at room temp. It might require more dressing.
Per Serving (nutrition is way off – this includes the full cup of dressing!): 513 Calories; 48g Fat (80.3% calories from fat); 6g Protein; 20g Carbohydrate; 5g Dietary Fiber; 3mg Cholesterol; 120mg Sodium.

Mary S
said on June 24th, 2014:
Serving size 4?! NOT! I could eat the whole skillet, no problem. This sounds simply delicious. Thank you for sharing.
Pure selfish joy to have you back in the kitchen, even if it is only occasionally. Still think of you often and send off a prayer or two in your honor.
Hugs, Dear Carolyn.
Thank you, Mary. Sometimes I just have to wear a face of a normal person, not one who is a very grieving soul inside. I do my best. That’s all I can manage. Sometimes I can get into the kitchen and almost forget for an hour or two that I’ve lost my DH. I still enjoy cooking some – but not like I used to. Some of my dinners for one are pretty paltry. But yes, you’re right about the servings – if you love brussels sprouts, this won’t serve very many people! . . .carolyn t