Alright. The Brussels Sprout. Let’s not beat about the bush. This is the Marmite of vegetables. Love it or loathe it. For the loathers (and, to be honest, I personally have avoided these little green balls since childhood), let’s be strong and try to find ways to grow to love this great winter veg institution, because other people’s passion for them does make me suspect that I’m missing out on something.
How about this – try them raw as a surprising coleslaw side, with the sourness balanced with dried fruit flavours, toasted almond and honey mustard dressing? I’m surprised by the fact that I’m actually tempted. I’ll try it if you will! And if you want more sprouts inspiration, scroll to the bottom.
- 1 pound Brussels sprouts
- 1/3 cup slivered almonds, toasted (hickory smoked almonds would be great if you can find them)
- 1/3 cup tart dried cherries or cranberries, chopped
- 1/3 cup finely shredded Parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 garlic clove, pressed or minced
- 1/4 teaspoon sea salt
- Shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don’t have a food processor, slice them as thinly as possible using a sharp chef’s knife, then give them a few extra chops for good measure
- If you are using raw almonds, toast them over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.
- Whisk together the olive oil, vinegar, honey, mustard and garlic until emulsified. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan and dressing. Serve.
Other recipes you might like: roasted brussels sprouts with cranberries, raw kale and Brussels sprouts salad with tahini-maple dressing and Deb’s kale salad with apples, cranberries and pecans.
This recipe, and the photo, are from Cookie + Kate