Posts Tagged With: brussels sprouts

Shaved Brussels Sprout Salad

I’ve seen (and clipped out) several recipes for Brussels sprout salad over the past year or so. I was intrigued but skeptical whether raw Brussels sprouts were really a good idea. I even debated until the last minute whether I would end up cooking my sprouts like this instead. I’m glad to say that I gathered up my courage and went with the salad. The dressing and shredded cheese (I used some Parmesan I had on hand) provided a perfect balance. Plus I wanted something crisp to go with my Cornish game hens and sausage cornbread dressing. This totally fit the bill and the crunchy tartness was addictive.

Shaved Brussels Sprout Salad (serves 6)

from Food52


  • 1/2 small red onion
  • Juice of 1 lemon
  • 1 teaspoon honey
  • 1 teaspoon whole grain mustard
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 cups Brussels sprouts (use larger sprouts if possible)
  • 1/2 cup finely grated pecorino romano
Soak the onion slices in a small bowl of cold water for 15 to 20 minutes while you prepare the rest of the ingredients. In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Set aside.
Mustard Vinaigrette
Trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Thinly slice the sprouts with a sharp knife (or use a mandoline to shave the sprouts one at a time.) When you’re done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.
Shaved Brussels Sprout Salad
Put the sprouts in a serving bowl and toss gently with the onions (which you’ve now drained) and the dressing. Fold in the pecorino or parmesan, taste and adjust seasonings if necessary.
Shaved Brussels Sprout Salad
It looked quite lovely plated up with everything else, I have to say. I could easily see serving this whole meal again and again.
Thanksgiving Dinner
Categories: Recipes, Salads, Vegetables | Tags: , , , , | 2 Comments

Grilled Brussels Sprouts

When I was  a kid, my mom used to cook Brussels sprouts and all I remember was that I thought those tiny little cabbages smelled totally gross. I couldn’t remember her exact preparation but I do recall that they were slimy. So, I called her and she confirmed my suspicions: she microwaved frozen Brussels sprouts. This didn’t surprise me considering that my mom was microwave mad in the 70’s/80’s and is still a loyal user. One Thanksgiving, she microwaved sliced turkey breast because it was “so much easier.” (Are you getting a sense that my culinary skills are not genetic?) Anyway, all of this goes to the fact that I did not eat my first Brussels sprout until about a year ago.

What converted me? My lovely sistah-in-law brought Brussels sprouts to family dinner one month. That night, she pan-fried them in olive oil until they caramelized a bit and then added salt and pepper. (If I recall correctly.) I dutifully threw a few on my plate and spent they rest of the dinner exclaiming, “These are REALLY good!” Hallelujah and amen, I was a convert. Since then I have mostly cooked them according to Ina Garten’s Roasted Brussels Sprouts recipe. So easy; so good. Bless you, Barefoot Contessa.

What could be easier than baking up some Brussels sprouts in the oven? Grilling them, of course! Yep, you guessed it — the obsession with grill packets continues. First, I rinsed my pretty li’l cabbages, cut them in half, put them on a sheet of foil, drizzled them with olive oil, and sprinkled with salt & pepper.

Brussels Sprouts

Then I put another layer of foil on top, wrapped the edges up twice and placed the packet on the grill so that the cut sides of my cabbages were closest to the grate. My grill was at 400 degrees (direct heat) and I left them alone for about 15 minutes.

Brussels Sprouts

I poked the packet a bit and could tell they were getting pretty soft, so I flipped them over carefully with a big ‘ole spatula and let them cook an additional three minutes. I removed them from the grill and let the packet rest for a few minutes; then I carefully opened up one end of my packet (watch out for that steam, y’all) and poured the sprouts into a bowl.

Brussels Sprouts

My Dad says the burnt parts are always the best and, in this case, I agree. I did feel like they needed a little somethin-somethin-else, so I sprinkled a bit of Parmesan on top for good measure.

Brussels Sprouts

And served them up with my bacon-wrapped sirloin.

Brussels Sprouts

Easy peasy and super yum!

Categories: Recipes, Sides, Vegetables | Tags: , , , , , , , , , , , , , , , , | 4 Comments

Create a free website or blog at