Misunderstood Brussels Sprouts
Nov 21, 2016
Poor Brussels Sprouts get a bad rap!!!! So many people are hesitant to try Brussels sprouts because they have had them prepared in a not-so-appealing way. Two of my favorite ways to prepare these tiny cabbages are either to roast them or shave them and serve them in a delicious salad. This recipe makes a great holiday side and pairs well with turkey. It's a perfect balance to some of the heavier Thanksgiving sides.
Lemon Parmesan Shaved Brussels Sprouts
Prep Time: 20 minutes Number of Servings: 4
- 1/2 small yellow onion, sliced thin
- Juice of 1 lemon
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Freshly ground black pepper, to taste
- Pinch of Salt (optional)
- 1 tablespoon olive oil
- 3 cups Brussels sprouts
- 1/4 cup freshly grated parmesan cheese
- Place the onion slices a bowl of cold water for about 15 minutes.
- In another bowl, whisk the lemon juice, honey, Dijon mustard, black pepper and salt (if using) until blended. Add in the olive oil until it is completely combined.
- Cut the stems off each of the Brussels sprouts and remove any bruised outer leaves.
- Using a sharp knife, thinly slice each of the Brussels sprouts into thin shavings like you would cabbage or you can use a mandolin.
- Then separate the shavings with your fingers so they look like cabbage slaw. Then drain the onions well.
- Place the Brussels Sprout shavings in a large serving bowl along with the onions and the mustard dressing. Toss gently, sprinkle in the parmesan cheese and toss one more time before serving.
Nutrition Facts (per serving, doesn’t include salt):
Calories: 104 Total Fat: 5.5gm Protein: 5gm Total Carbohydrates: 10gm
Cholesterol: 5mg Dietary Fiber: 3gm Sodium: 164mg
Hope Danielson, Director of Health and Wellness for County Market