So, the weather is cooling down and the yearly seasonal visitor has arrived in my fridge – the good old Brussels Sprout.
I absolutely love this guy!
Unfortunately, I feel like he’s often given more flack than love.
My view? He’s just misunderstood and people don’t really know where he “fits” in. Before you roll your eyes, hear me out!
Autumn and winter are usually embraced with warm and comforting foods like soups and roasts so Brussels sprouts are rarely used in these contexts. He turns dark, wilted and bitter – he’s definitely not his best self.
Contrary to popular belief, the Brussels Sprout absolutely shines as himself – fresh and raw. All you have to do is accessorize him with some extra toppings and a zesty dressing, and he’ll be the best accompaniment on your table while also breaking up the heaviness of the main winter roasts.
Today, I share one of my favorite recipes that we use all the time! Enjoy!
2 cups of Brussels sprouts
1/3 cup of pine nuts or anything similar you prefer (slivered almonds are great!)
1/3 cup dried cranberries (fresh pomegranate also works well!)
1/3 cup sharp cheese (we like parmesan)
1/3 cup chopped chives
Thinly slice the Brussels sprouts, discarding the ends before mixing with all the other salad ingredients.
Knob of ginger – finely grated
Clove of garlic – finely grated or finely chopped
Juice of one lemon
1/4 cup of olive oil
1 tsp honey
1 tsp Dijon mustard
Salt and pepper to taste
Mix everything together, except the salt and pepper, and drizzle on top of your salad before mixing through. Season to taste and add more olive oil if preferred.