Brussels Sprouts with Pumpkin Vinaigrette
How much pumpkin is too much? Trick question... there is never enough. If you’re sick of your PSL but can’t quit this delicious pumpkin habit, try out a healthy use. Pumpkin gets a nice bite with the addition of apple cider vinegar and mustard.
Ingredients (Brussels sprouts):
12oz Brussels sprouts, bottom removed and halved
1 tbsp Chefs Life Cooking Oil
Salt
1 tbsp Chefs Life Cooking Oil
Salt
Ingredients (vinaigrette):
1/2 cup Chefs Life Blending Oil
1/4 cup pumpkin puree
1/4 cup apple cider vinegar
1 tbsp dijon mustard
1 tbsp maple syrup
2 cloves garlic, minced
1 tsp salt
1 tsp pepper
1 sprig thyme
Water to thin
1/4 cup pumpkin puree
1/4 cup apple cider vinegar
1 tbsp dijon mustard
1 tbsp maple syrup
2 cloves garlic, minced
1 tsp salt
1 tsp pepper
1 sprig thyme
Water to thin
Method:
In a skillet on medium heat, add in Cooking Oil. Once the skillet is hot but not smoking, add in the Brussels with a healthy sprinkle of salt. Let cook without moving for 6-8 minutes, or until one side is caramelized. Toss gently and let cook for another 3-4 minutes. Remove from heat and serve with vinaigrette.
Add all the vinaigrette ingredients into a jar with a sealable lid. Shake vigorously for 15-20 seconds. If the mixture feels too thick, add water to thin.