Brussels Sprouts with Garlic Vinaigrette


  • 1 bag  Shaved Brussels sprouts
  • 1/4C + 1T divided The Olive Grove’s Super Premium Evoo (Picual, Arbosana)
  • 1T  The Olive Grove’s Champagne Vinegar
  • 2 cloves  Garlic, minced
  • 1t  Dijon mustard
  • Salt and Pepper to taste


In a large saute pan, heat 1T olive oil on medium heat.  Cook shaved brussels sprouts until they start to brown, about 5 minutes. Remove from heat and transfer to a bowl.  For the dressing, combine olive oil, vinegar, garlic, mustard, salt and pepper in a small bowl and blend together with a fork.  Once well blended, pour over the brussels sprouts and mix.

Serves 4