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Author Notes: This recipe will convert even the brussels sprout haters out there, if they even notice that they are eating them in the first place. Sometimes I add pomegranate seeds, change up the toasted almonds and use pepitas or pecans instead, depending on what I have on hand but something magical happens when you mix the sprouts, cheese and vinaigrette, so don't mess with that. —carole_nelson_brown
brussells sprouts, washed
cup toasted almond slices
cup freshly grated parmesan
tablespoons canola oil
teaspoon walnut oil
tablespoons white balsamic vinegar
teaspoon dijon mustard
teaspoon kosher salt
- Slice the brussells sprouts into thin slivers, either by hand or using a mandoline.
- Put the shredded sprouts, almonds and parmesan in a bowl.
- Mix the oils, vinegar, dijon and salt together - I like to shake it up in a small jar.
- Pour the dressing over the sprouts/cheese/almonds and mix well - don't be afraid to use your hand to make sure the dressing is really worked in. Let sit for at least 30 minutes before serving.