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
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Ingredients
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12
brussells sprouts, washed
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1/2 cup
toasted almond slices
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1/4 cup
freshly grated parmesan
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3.5 tablespoons
canola oil
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1 teaspoon
walnut oil
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1.5 tablespoons
white balsamic vinegar
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1 teaspoon
dijon mustard
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1/4 teaspoon
kosher salt
Directions
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Slice the brussells sprouts into thin slivers, either by hand or using a mandoline.
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Put the shredded sprouts, almonds and parmesan in a bowl.
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Mix the oils, vinegar, dijon and salt together - I like to shake it up in a small jar.
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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.
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