Peas & Brussels w/ Mint Jalapeño Vinaigrette
Peas and brussels sprouts are a perfect match in this bright, spring dish. Their crisp, fresh texture is accentuated by a spicy mint vinaigrette. Serve it as a side dish, or over gluten-free pasta as a meatless main.
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 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 sauté, 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
Serving: 1portionCalories: 240kcalCarbohydrates: 16gProtein: 5gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 8mgSodium: 45mgPotassium: 444mgFiber: 5gSugar: 6gVitamin A: 934IUVitamin C: 68mgCalcium: 54mgIron: 2mg
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