Brussel Sprout Salad

Brussel sprouts are such a touchy subject.  They are the vegetable everyone loves to hate.  I too was once a brusselbasher but I vividly remember the moment my feelings changed.   There is a well-known restaurant in Cincinnati, called Boca (if you are ever in the ‘nati you must go), and on the menu are caramelized brussels sprouts.  When I dined at Boca for the first time this was an appetizer on the menu (that’s how good it was).   They were soft and tender, yet still had a slight bite with the perfect amount of warm brown butter and sweet caramelization.   I ate them like candy.

Needless to say, since that experience I have gained a new appreciation for the little black sheeps.   It also taught me a valuable lesson in that butter makes everything better with the right preparation you can bring out different sides of foods that no one has ever seen!

(Measurements are to taste)

  • 1 lb brussel sprouts
  • handful of dried cranberries
  • handful of toasted pecans
  • shaved red onion
  • olive oil
  • lemon juice
  • salt and pepper
  • parmesan cheese

Cut ends off of brussel sprouts and slice thin.  In a large saute pan heat olive oil to med-high and add shredded brussel sprouts.  Season with salt and pepper and cook until they begin to brown and are slightly wilted.

Remove from heat and toss with cranberries, pecans, red onion, splash of lemon juice, salt and pepper.  Top with shaved parmesan cheese.

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4 Comments

Filed under Appetizers and the likes, Ohio, Restaurants, Scrumpdidily Salads, Side Dishes, Uncategorized, Vegetables

4 responses to “Brussel Sprout Salad

  1. I absolutely lovely Brussel sprouts in any shape or form, my husband however refuses to eat them – wish I could change his mind.
    🙂 Mandy

  2. What a great recipe! I too love brussel sprouts!

  3. Pingback: Really Healthy: 2011 Favorites I The Magazine of Yoga

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