Peas & Brussels Sprouts with Mint Jalapeño Vinaigrette
Servings: 4 servings
Calories: 179kcal
Ingredients
- 2 tablespoons grape seed oil or canola oil
- 12 medium brussels sprouts
- 1 cup freshly shelled English peas
- ½ cup diced shallot divided
- 1 tablespoon butter
- ¼ cup dry white wine
- salt and pepper to taste
For the Dressing:
- ¼ cup fresh mint leaves
- ½ a jalapeño seeded, de-veined and diced
- 2 tablespoons champagne vinegar
- 2 tablespoons jalapeño-infused olive oil or extra virgin olive oil
- salt and pepper to taste
Instructions
- Stem and halve the brussels sprouts. Heat a large skillet over medium high heat. Add the grape seed oil and heat one minute. Add the brussels sprouts, and saute, stirring occasionally for 5 minutes, or until the sprouts start to color and become tender. Add the peas, shallots and butter, stirring until the butter is melted. Add the wine and simmer for 1-2 minutes more, until the wine is nearly cooked off. Add salt and pepper to taste. Remove from heat and set aside.
- Make the dressing. Put the mint, jalapeño, vinegar, and oil in a blender. Pulse until smooth. Add salt and pepper, to taste.
- Toss the dressing with the brussels sprouts and peas. Taste for seasoning and serve immediately.
Nutrition
Calories: 179kcal | Carbohydrates: 16g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 47mg | Potassium: 436mg | Fiber: 5g | Sugar: 6g | Vitamin A: 931IU | Vitamin C: 69mg | Calcium: 51mg | Iron: 2mg