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Peas & Brussels Sprouts with Mint Jalapeño Vinaigrette

Prep Time10 mins
Cook Time15 mins
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 179kcal
Author: Alison Needham


  • 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


  • 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.


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