Warm Brussels Sprouts Salad

Servings: 4
Balsamic vinegar adds brightness to this dish while enhancing the natural sweetness of the Brussels sprouts.


  1. Cut the Brussels sprouts in half and steam until tender, about 5 minutes.
  2. Warm the oil in a skillet over medium heat. Add the thyme, caraway, and vinegar. Drop in the cooked Brussels sprouts, season with salt and pepper and toss. Serve immediately while they are bright green.


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