I absolutely LOVE brussel sprouts! THIS is my favorite way to eat them. They don't last long in this house--almost all of my children share my love for this delectable tiny vegetable. We fight over the last ones in the serving dish! If you have never made brussel sprouts, try the recipe above--they are not mushy or bitter, dispelling brussel sprout's bad reputation.
I found a recipe for brussel sprout salad recently in a cookbook from the library and I knew I had to try it. With a few modifications, this is the version I am serving for dinner tonight. It is so good! (I sneaked a few bites! Shhhh!) ;)
Brussel Sprout Salad
16 oz. fresh brussel sprouts, rinsed
1/2 c. dried cranberries
1/2 c. toasted pumpkin or sunflower seeds (I used pumpkin seeds and lightly toasted in a dry skillet for a few minutes)
2 T. good grainy mustard (I use Maille)
6 T. lemon juice
2 1/2 T. real maple syrup (my new way to sweeten!)
1 t. coarse salt
4 T. olive oil
Shred brussel sprouts in a food processor, or thinly slice. Add the dried cranberries (or you could use dried cherries or even raisins!) and the toasted sunflower or pumpkin seeds. In a bowl, whisk together mustard, salt, lemon juice and maple syrup. Gradually add olive oil until emulsified. Pour over salad and serve!
It's that simple!
In Christ, Laura