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Nutrition Facts
Serving Size 1 (237g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth
Calories 131
Calories from Fat 69		(52%)
Amount Per Serving		%DV
	Total Fat 7.7g	11%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 620mg		25%
Potassium 673mg		19%
Total Carbohydrate 14.4g		4%
	Dietary Fiber 5.2g	20%
	Sugars 4.3g
Protein 4.9g		9%
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Brussels Sprouts Salad

Recipe #134026 | 2¼ hours | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Kumquat the Cat's friend
Aug 20, 2005

Posted for Zaar World Tour 2005. From a cookbook of countries along the Danube, this came from Germany. The original recipe called for a tablespoon of salt but I cut it down to a teaspoon (particularly since the sprouts are cooked in broth). Cooking time includes chilling time. I have not tried this recipe yet. Update - tried for Christmas as per Elmotoo's comment. Very pretty with tomatoes, and I thought there was too much vinegar in the dressing so I suggest reducing to 1/4 cup as per current ingredients list.

SERVES 4 (change servings and units)

Ingredients

1 1/2 lbs Brussels sprouts or
2 (10 ounce) packages frozen Brussels sprouts
2 cups vegetable broth
1/4 cup wine vinegar
2 tablespoons olive oil
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
12 cherry tomatoes, halved
1 tablespoon fresh chives, minced
1 tablespoon fresh dill, minced

Directions

1
If using frozen brussels sprouts, cook according to package directions with broth instead of water.
2
If using fresh, wash well and trim all outer leaves. Bring broth to a boil and add sprouts. Bring to a boil again and cook uncovered for 15 minutes or until tender.
3
Drain sprouts and place in a bowl.
4
Pour vinegar and oil over the top and sprinkle with dried spices, salt and pepper. Toss to coat. Chill for 2-3 hours or overnight.
5
Halve the tomatoes and add to sprouts. Taste for seasoning.
6
Sprinkle with fresh chives and dill before serving.

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Featured Reviews for This Recipe

From: Um Safia

On Jun 3, 2008

Made & reviewed for ZWT 4 ~ Kumquat's Kookin Kaboodles! I happen to LOVE sprouts & was excited to try this as I've never even heard sprouts & salad in the same sentence before! I made this as written except I used apple vinegar.... the resulting salad was very tasty & even my 6 year old son ate it without complaining ; )

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From: Sharon123

On Jun 1, 2008

Ooh, this made a nice supper warm along with a potato salad. I used red wine vinegar and halved the recipe. Thanks!

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From: Engrossed

On Nov 13, 2006

This is a keeper! Wonderful flavor, easy to make, beautiful Christmas colors. I never liked brussel sprouts until I tried these and neither did a lot of other people I know! I used frozen brussels sprouts cooked in veggie broth, whole grape tomatoes and extra fresh chives & dill & everything else the same. Thank you!

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From: Elmotoo

On Nov 8, 2005

This is great!!!! I'm thinking...red & green = Christmas colors..do ahead vegetable...YIPPEE!!! Both kids liked it & I love it. I think fresh herbs all the way around would be good. This is a delicious & easy way to have brussels sprouts. Thank you!

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