Happy Friday, y'all! First, for the giveaway winner! Congrats Shanna on winning the copy of Vegetable Literacy! I know you'll cook some incredible meals from it. :) Just shoot me an email at firstname.lastname@example.org and I'll get your prize to you!
Thanks to those who entered! I loved reading about your favorite vegetarian dishes!
Speaking of Vegetable Literacy, here's another fabulous recipe from Ms. Madison. Brussels sprouts are one of my absolute favorite veggies, and this vinaigrette really puts them over the top. This is, hands down, my new favorite way to make brussels sprouts. Yummy, yummy, yummy.
Roasted Brussels Sprouts with Creamy Mustard Vinaigrette (adapted from Vegetable Literacy)
1 lb. Brussels sprouts
2 shallots, diced
1 tablespoon olive oil
salt and freshly ground pepper
1 clove garlic, smashed and chopped into a paste
1 teaspoon Dijon mustard
2 tablespoons sherry vinegar
1 shallot, finely diced
5 tablespoons olive oil
2 tablespoons nonfat Greek yogurt
Preheat the oven to 400 degrees F. Halve the Brussels sprouts lengthwise, or quarter them if they are large. Spread the brussels sprouts and shallots in a baking dish and drizzle with olive oil (it's okay if they're not in a single layer). Season with salt and pepper.
Roast 20-25 minutes, tossing half way through. Sprouts should be tender but not mushy, with brown edges.
While the sprouts are roasting, make the vinaigrette: In a bowl, mix garlic, mustard, vinegar and shallot. Let stand for 10 minutes. Whisk in the oil and yogurt until it's completely smooth. Taste for seasoning and add salt and pepper as desired.
Pile the roasted sprouts into a bowl and toss with several tablespoons of the vinaigrette. Now devour.