ver medium heat.
Add brussels sprouts to pan; cook until a
Salad dressing:
Mix lemon, honey,
Cook brussels sprouts briefly in boiling water for no more than 3 minutes, just long enough to thaw the sprouts. Do not let them become soft. The vegetables should be crisp when marinated.
Drain thoroughly so that water doesn't dilute the marinade.
Put remaining ingredients in a bowl and mix with a wire whisk.
Combine marinade with brussels sprouts. Refrigerate vegetable mixture in a plastic or glass covered container overnight.
Place Brussels sprouts into a saucepan, pour in about 1/2 cup of water, and bring to a boil over medium heat. Cover, and cook sprouts until hot, about 10 minutes. Remove from heat, and drain.
Mix together the apple cider vinegar, vegetable oil, salt, and black pepper in a bowl; add the cooked sprouts and stir to thoroughly coat with dressing. Refrigerate until chilled, at least 2 hours. Just before serving, mix tomato into Brussels sprouts mixture; sprinkle with parsley.
If using frozen brussels sprouts, cook according to package directions
Cook Brussels sprouts as directed on package.
Drain.
Pour dressing over Brussels sprouts, turning each until well coated. Cool.
Cover and refrigerate at least 3 hours.
Add tomatoes; toss.
Serve in lettuce cups, if desired.
Steam Brussels sprouts. Drain and plunge in ice water. Pat dry.
In small bowl, whisk together maple syrup, mustard, vinegar, oil, salt and pepper.
Shred Brussels sprouts. Toss with dressing. Refrigerate 30 minutes before serving sprinkled with pecans.
ior to dressing the brussels sprouts. Start by measuring
b>recipe. Allow to come to room temperature before adding to the Brussels sprouts
Slice Brussels sprouts across in 2 mm strips, using a food processor or slicer. Discard cores (use for healthy snacks.)
Chop walnuts into 1 cm chunks.
Grate cheese (aged Gruyere, not processed smoked Gruyere) (or parmesan).
Toss cheese with sprouts and nuts.
Whisk together mustard, oil, vinegar, salt and pepper, until blended.
Pour over salad, toss lightly, and serve.
f the brussels sprouts will cook too quickly. Place the brussels sprouts in the
.
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and
Combine Brussels sprouts and 2 tablespoons water in
hile quinoa is cooking, place Brussels sprouts on the prepared baking sheet
nd keep warm.
(Trim Brussels sprouts like mini cabbages, removing the
oss 1/2 of the Brussels sprouts with olive oil, salt, and
to make the almond Brussels sprouts, blanch Brussels sprouts in boiling water for 1
o smoke, add half of brussels sprouts. Cook until brown, stirring occasionally
Remove about 1/4 the Brussels sprouts and thinly cut cross-wise with a knife; add back to the remaining shredded Brussels sprouts.
Whisk olive oil, lemon juice, lime juice, chives, thyme, and salt together in a bowl until dressing is smooth; set aside for flavors to blend, about 5 minutes.
Toss Brussels sprouts and hazelnuts together in a large bowl. Drizzle dressing over Brussels sprouts mixture; lightly toss to coat. Add blue cheese; toss to coat.
epitas to cool.
Combine Brussels sprouts, curly kale, lacinato kale, napa