Shaved Roasted Brussel Sprouts Salad
Are you tired of Brussels sprouts yet? Too bad. You have to hang in for at least just one more recipe. And please, oh please, let it be this one! Crispy, shaved Brussels sprouts are delicious and make for a pretty amazing salad! And when you pair them with a bright, tangy dressing, feta cheese and almonds, well, you’ll just fall in love with Brussels sprouts all over again!
For those of you that follow me on Instagram (if you don’t, get over there and do so now – cookinRD) you already know that these Brussels sprouts have a story. Is it a good story? Perhaps. Is it a story that will make you sad and then happy? Yes, I think so and it has a little something to do with falling…see, kind of sad. FYI – this post has nothing to do with nutrition and not much to do about food, but you will be rewarded with a recipe for reading, I promise.
More Than Just Brussels Sprouts
I started writing this post yesterday. See that intro paragraph? It’s fun right? I was going to take that and go somewhere really special…until today happened. But first, some backstory – I have been running around trying to accomplish 101 things for 101 people for the past week and a half and was getting pretty tired. To top it off my husband left for Vegas for 4 days and while he was gone my little Mini Me got a stomach bug that exhausted us both. Well, all of that led to some deadlines not getting met – setting me up for some serious failure this week. This is the sad part, I know, bear with me.
Fallen And Can’t Get Up
So this morning, I was huffing and puffing, trying to get the little one out the door meanwhile feeling so much frustration and anger at myself and the world. It was a recipe for disaster, right? The good part is coming, I promise. So we walk to school and as I head back I decide to treat myself to a nice, yummy latte. I walk home, latte in hand, and start feeling a little better, thinking about how productive I am going to be with that big, amazing coffee beverage. I make it 90% of the way home and then it happened, as I carefully tried to navigate some ice on the side walk, I totally slipped. The coffee flew out of my hand and splattered in a huge, sad puddle at my feet. Not a drop left in the cup. Not a single drop enjoyed. I’m not going to lie, I cried a little. So dumb. But, it wasn’t necessarily the coffee, right? The spilled coffee was just the breaking point. And when I got inside I cried and yelled and then you know what I did?
I Made Brussels Sprouts!
Yeah I did! And you know what, I immediately felt better. I said “screw the food processor,” I’m busting out my big a$$ knife and chopping those Brussels sprouts like I was a boss. It felt amazing! And after I did that I sliced an onion and then tossed it all with gusto using my hands and spread it out on a baking sheet. When it was done roasting, it was perfection. I topped it with a lemony, creamy dressing and fell in love. So a big fat thank you to these Brussels sprouts who gave up their life to save my day! Food truly is the best medicine sometimes!
How About You?
Now it’s your turn to try out my Shaved Brussels Sprouts Salad – it’s so darn good, no matter how you’re feeling. Speaking of, how are you feeling? Ever had one of “those” weeks? Let us know how you overcame it in the comment section below! 🙂
Who says you need lettuce for a salad? You don’t when you’ve got Brussels sprouts! Try this Shaved Roasted Brussels Sprouts Salad!
For the Brussels sprouts
- 1 pound fresh Brussels sprouts
- 1/2 cup thinly sliced red onion
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the dressing
- 2 tablespoons heavy cream
- 2 teaspoons Dijon mustard
- 1 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon freshly ground black pepper
For the salad
- 1/4 cup slivered almonds, toasted, if desired
- 1/4 cup feta cheese
- zest of 1/2 lemon
- Preheat the oven to 400’F and cover a large baking sheet with foil. Spray foil with non-stick cooking spray or brush with olive oil.
- Shred the Brussels sprouts using a knife or the shredding attachment of a food processor. Transfer the Brussels sprouts to a large mixing bowl and add the onion, olive oil, salt and half of the black pepper and toss to combine. Spread mixture out evenly onto prepared baking sheet and bake for 20 minutes, stirring halfway through cooking time.
- While sprouts are cooking, make the dressing. In a small mixing bowl, combine the heavy cream, mustard, lemon juice, garlic and black pepper. Whisk until thoroughly combined.
- Remove roasted Brussels sprouts and onions from the oven and transfer to the large mixing bowl. Add the dressing and toss to combine. Garnish with slivered almonds, feta cheese and lemon zest just before serving.
- Serving Size: 4 servings