3 c. water
1/2 tsp. salt
3 large carrots, cut into 1-in. chunks
1 lb. Brussels sprouts, washed with stems cut off
freshly ground black pepper
fresh dill or parsley sprigs
diced red onions (optional)
Vinaigrette Dressing:
1/4 c. canola or other vegetable oil
4 tsp. cider vinegar
4 tsp. prepared horseradish
1 Tbs. chopped fresh dill (1 tsp. dried)
1/4 tsp. salt

Bring the water and salt to a boil in covered saucepan. Add the carrots and cook until just tender, 6-8 minutes. Meanwhile, halve any Brussels sprouts larger than 1-inch across. When the carrots are tender, remove and set aside in a large bowl. Ease the Brussels sprouts into the boiling water and cook until tender, about 6-8 minutes. While the Brussels sprouts cook, whisk together all the dressing ingredients in a small bowl. After the Brussels sprouts are tender, drain and add them to carrots. Pour the dressing over the vegetables and toss gently. Serve immediately or chill for about 30 minutes. Garnish with pepper and a few dill or parsley sprigs. If desired, add red onions for color and spark. Serves 4-6.

(from Moosewood Restaurant Daily Special)

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