SHAVED BRUSSELS SPROUTS SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the vinaigrette: In a medium bowl, combine the lemon juice, orange juice and shallots. Let stand 5 minutes so the acidity in the juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the oil until emulsified. Season aggressively with salt and add pepper.
- For the salad: Add the sprouts, apricots, hazelnuts and pecorino to the vinaigrette and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.
BRUSSELS SPROUTS WITH ALMONDS AND MANCHEGO
This is my favorite veggie dish to make for any special occasion. It is quick and easy to prepare. The almonds and cheese add just the right light, complimentary flavors to the Brussels!
Provided by Laura Beck
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss Brussels sprouts in olive oil. Arrange on a baking sheet, cut-side down. Season with salt and pepper.
- Bake in the preheated oven until Brussels begin to get tender, about 10 minutes. Remove from the oven; sprinkle with sliced almonds. Return to the oven and continue cooking until sprouts begin to crisp and brown on the edges and almonds are toasted, 15 to 20 minutes more.
- Remove from the oven and transfer to a medium serving bowl. Add Manchego cheese, lemon juice and lemon zest; mix until sprouts are well coated. Season with salt and pepper.
Nutrition Facts : Calories 153 calories, Carbohydrate 12.2 g, Cholesterol 5.1 mg, Fat 10.1 g, Fiber 5.1 g, Protein 6.5 g, SaturatedFat 2 g, Sodium 146 mg, Sugar 3.3 g
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