Brussels Sprouts In Vinaigrette

1. In steamer over pot of boiling water, steam sprouts until just tender, about 10 minutes.

2. In large bowl, whisk mustard, herbs, vinegar and sugar.

3. Continue to whisk, slowly adding 6 tablespoons of olive oil.

4. Add salt and pepper; taste and adjust seasonings.

5. If dressing is too vinegary, add oil as desired.

6. Add steamed sprouts and toss with dressing.

7. Allow flavors to meld at least 15 minutes.

8. Serve warm or at room temperature.

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Nutrient	Quantity
Protein	0.0119 g
Carbohydrates	0.3674 g
Energy	6.8091 kCal
Water	28.1522 g
Calcium, Ca	1.8225 mg
Sodium, Na	2.3926 mg
Manganese, Mn	0.0138 mg
Sucrose	0.2852 g
Sugars, total	0.2852 g
Ash	0.0512 g
Copper, Cu	0.003 mg
Iron, Fe	0.1352 mg
Carbohydrate, by difference	0.3674 g
Phosphorus, P	2.3869 mg
Zinc, Zn	0.009 mg
Vitamin C, total ascorbic acid	0.149 mg
Magnesium, Mg	1.1978 mg
Potassium, K	11.7054 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 pinch	1.1471	0.2869	0
Salt	0	0	0	0
Olive oil	6 tablespoons	0	0	0
Pepper	0	0	0	0
dijon mustard	1 teaspoon	0	0	0
brussels sprout	2.5 1/2	0	0	0
wine vinegar	2 tablespoons	5.662	0.0805	0
herb	3.5 teaspoons	0	0	0