Lynbrook | New Hyde Park | NY

brussels sprouts

RECIPE OF THE WEEK: Shaved Brussels Sprout Salad

Prep Time: 15 mins

Total Time: 15 mins

Serves 4 as a side

An easy and delicious shaved Brussels sprout salad made with just 7 ingredients! The perfect salad to make ahead for any gatherings or pack for lunch.

Ingredients

  • 4 cups shaved Brussels sprouts
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • 1/4 cup fresh lemon juice
  • 1/2 cup pine nuts, toasted
  • 1/3 cup dried cranberries
  • 1/3 cup grated pecorino cheese, optional
  • 1/3 cup chopped chives
  • Sea salt and freshly ground black pepper

Instructions

  • Thinly slice the Brussels sprouts using a mandoline if you have one. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper.
  • Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. Finish with an additional drizzle of olive oil if you like.

You can find the original recipe from Love and Lemons here!

Recipe of the Week: Roasted Brussels Sprouts and Apples

An easy fall side dish that combines roasted Brussels sprouts and apples with walnuts, cranberries, and a drizzle of maple syrup.

Ingredients

  • 1 lb. Brussels sprouts, trimmed and halved lengthwise
  • 1 apple, cored and sliced
  • 1 tbsp. olive oil
  • Sea salt and fresh ground pepper to taste
  • 1/4 c. dried cranberries
  • 1/4 c. chopped walnuts
  • 1 tbsp. maple syrup

Instructions

  1. Preheat oven to 400 degrees.
  2. Toss Brussels sprouts and apple slices with olive oil, salt, and pepper on a rimmed baking sheet. Bake for 25-30 minutes or until Brussels sprouts are tender and browned on edges, stirring halfway through cooking time.
  3. Transfer Brussels sprouts and apple to large bowl. Stir in cranberries, walnuts, and maple syrup.

Original recipe from Ohmyveggies.com