Brussels Sprouts Vinaigrette: Loved by Brussels Sprout Haters

Brussels sprouts are terribly misunderstood, mainly because they're often terribly overcooked. But this recipe has won over more sprout-haters than any recipe I've ever served. In fact, I served these at a dinner party and one guest who bragged he'd only eaten one brussels sprout in his entire life ate half a dozen. Serves 2.

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

• 2/3 lb. fresh brussels sprouts
• 1 1/2 tsp. coarse Dijon mustard
• 1/2 tsp. sherry vinegar (balsamic vinegar may be substituted)
• 1 Tbsp. butter
• Salt to taste

Preparation:

1. Trim the base of brussels sprouts and pick off torn, discolored, and bug-eaten leaves. Cut an a 1/8 inch deep slot in the base of each sprout.

2. Bring a quart of water to a low boil, add sprouts, and cook until tender; about ten minutes.

3. Drain water and add remaining ingredients to pot. Return to stove and cook over low heat for another couple of minutes, tossing to coat sprouts. Salt to taste.

Note: Make sure when you cook them that they're all the same size so they cook at the same rate.

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