Peas & Brussels Sprouts with Mint Jalapeño Vinaigrette
Prep Time10 minutes mins
Cook Time15 minutes 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