Servings: 6 to 8
Sweet oranges balance the sprouts’ pleasantly bitter edge in this versatile side dish. If you have it on hand, white balsamic vinegar is a nice option because it won’t discolor the sprouts.
Brussels sprouts season starts around the end of September after the first frost (which concentrates the sugar in the plants to make the sprouts sweeter and more flavorful) and lasts through February. When buying sprouts, look for those that are tight and firm, the rounder the better; oblong ones tend to be more stemmy. Smaller ones will be slightly sweeter. Brussels sprouts can be refrigerated for up to two weeks.
Very disappointing. We’ve made other Brussels Sprouts Salads and enjoy them, but this didn’t work. The blanching just made the salad watery, and the balsamic would be better replaced with a wine vinegar. It needs the bite of a little more acid. I wanted to like it, but it was just bland.
It was fine but I don't think I would make it again. I'm not sure that the flavors mixed well for me,
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.