So as I’ve grown older I’ve come to realize a few things…
1. I’m not going to marry Scott Baio or be a Pink Lady.
2. Prince Charming is real… I married him!
3. Naps are NOT a punishment!
4. and Brussels Sprouts don’t suck. I know, right! Who knew?
Brussels sprouts are very high in fiber, and they belong to the disease-fighting cabbage family. Indeed, they look like miniature cabbages. Like broccoli and cabbage — fellow cruciferous vegetables — Brussels sprouts may protect against cancer with their indole, a phytochemical. In addition, Brussels sprouts are also particularly rich in vitamin C, another anti-cancer agent. Whether you choose them for their healthiness or because you love Brussels sprouts, one thing is certain: You will be getting a good-for-the-body food that is high in protein and low in fat and calories.
These little puppies are pretty awesome if I do say so myself. Now if you’re like me, you grew up with you Mom making them one way… boiled til they were severely soft and then swimming in butter. They were yucky and well, they sucked. However I’ve given you a bunch of recipes on here featuring these little green lovelies and have given them their well deserved respect.
This salad is not only insanely healthy for you (add in some chicken or fish to increase the protein!), the taste is amazing! AND… I made enough that I had leftovers for the next day and the dressing on it just infused the flavors even more incredibly. Now the sprouts were a tad softer but I was totally fine with it.
This is one of those dishes where it’s just stunningly beautiful! Where it’s almost too pretty to eat…almost! After I dressed it I let it set out for about 15-20 minutes as I like my sprouts just a tad softer. I let the acidity in the vinaigrette break it down a bit. That first bite… WOW! I purposely made sure my fork on a bit of everything on it. This dish had layers – you immediately tasted the dressing followed by the tangy sprouts which was followed up by the sweet apple and the tartness of the cranberries. Then those toasted pecans with the cheese – those were the PERFECT ending of an amazing dish!
Can’t you picture this on your Christmas dinner table? It’s just so festive looking! It’s bright and cheery. Now you should know me well enough is that when it comes to sprouts I absolutely LOVE LOVE LOVE bacon with it. It just balances out the flavors incredibly! This is one of those dishes where dare I say, the bacon wasn’t missed. I know, those words actually came out of my mouth. *GASP!* But give it a try without it; you’ll be amazed. However I will confess that I did try it with some crispy pancetta the 2nd time I made it and I loved it just as much.
So if you’re looking for a new way to serve Brussels sprouts then definitely give this one a try.Print
For the dressing
- 1/4 cup extra-virgin olive oil or avocado oil
- 2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 cracked black pepper
- 2 tablespoon cider vinegar
- 3 tablespoon honey
For the salad
- 1 apple, peeled, cored and sliced thin
- 1 pound Brussels Sprouts, ends trimmed
- 1 cup toasted pecan pieces
- 1 cup dried cranberries
- 1/2 cup shaved Parmesan *optional*
- To prepare dressing, whisk together cider vinegar, Dijon and honey.
- Drizzle in olive oil and whisk until combined. Season to taste with salt and pepper.
- Using a mandolin slicer or a very sharp knife, slice sprouts as thinly as possible
- Discard ends and any large core pieces or chunks.
- Place shaved sprouts in a large bowl.
- Toss with apples and dried cranberries.
- Re-whisk the dressing and drizzle on.
- Gently toss to coat.
- Let sit for 15 minutes.
- Before serving add in the toasted pecans and optional shaved Parmesan
If you want, add in some cooked chicken and crispy pancetta or top with some seared shrimp!