Recently, I was out to dinner with a good friend of mine and ordered a Brussels sprouts salad. Now, I know that the easiest way to ease people into loving Brussels sprouts is to cook them with bacon, but once you cross that initial hurdle, they're really lovely little members of the cabbage family.
My friend said, "I've never had raw Brussels sprouts before," to which I replied, "Yes, you did - remember that slaw I put on top of the short ribs you ate at my house?"
I decided to do a two-way salad, incorporating the yummy taste memory of the salad I had out the other night with the more traditional - and mighty delicious! - way of roasting them.
Brussels Sprouts Two Ways
- 10 Brussels sprouts
- 6 grapes, sliced
- 5 almonds, finely chopped
- 1 T. Dijon mustard
- 1 tsp. agave
- 1 tsp. apple cider vinegar
- olive oil
Preheat the oven to 375 degrees. Quarter half of the Brussels sprouts and scatter them on a baking sheet. Drizzle them with olive oil and season them with salt and pepper. Roast in the oven until they turn golden brown and some of the edges start to crisp.
In a small bowl, combine the mustard, agave and vinegar. Slowly whisk in 1 T. of olive oil. Season with salt and pepper. Remove the root end of the remaining Brussels sprouts, cut them in half, and thinly slice. Add them to the vinaigrette and toss to coat.
Plate the cold sprout salad and top it with the grapes and nuts. Serve the roasted Brussels sprouts alongside.