Don't hate. Me or the sprouts.
I live in England now and the pickin's are often slim in terms of vegetables. The adorable organic market in Oxford has more sausage, potatoes, and meat pies than anything during this season, so I picked the only green thing I could find (if you don't count the kale). That just happened to be brussel sprouts, which I just happen to love. Do I sound defensive? Well, I dare you to try this recipe and not love it. If you've ever eaten cole slaw, you'll never go back to fully grown cabbage.
Process: Simple.
Ingredients: Simple.
Helping me feel a bit of summer in March: Successful.
In 20 minutes, you can feel it too.
All you'll need:
a dozen fresh brussel sprouts (on or off the stem)
1/4 cup of walnuts or pecans (or both, as I did)
1/4 cup feta cheese
3 Tbs fresh lemon juice
3 Tbs olive oil
salt & pepper to taste
All you do:
Shred the sprouts. I did it freehand with a knife, but I have a hunch that a mandolin would be safer.
Roughly chop the nuts and roast them in a 400ยบ oven for about 7 minutes.
In the mean time, crumble the feta. Juice the lemon into a small bowl. When the nuts are roasted and cooled, toss them and the feta in with the shredded sprouts. Drizzle in the oil and lemon juice.
Toss thoroughly and season to taste with salt and pepper (we did loads of pepper - Mmmmmm).
Serve at room temperature. We ate it immediately, but I would say it could be prepared a day ahead if necessary.
Here it is pictured with a dijon chicken salad sandwich topped with avocado, tomato and fresh greens. Don't forget the onion & herb bread from that charming organic market in Oxford . . .
Hooray! The Joy of Looking is back!!!
ReplyDeleteA serendipitous post indeed! Earlier this week, a young lady, I think a friend of Kit's at NPC, just posted: "I'm trying to do something different with Brussel sprouts than boiling the life out of them. Please help." NONE of the recipes looked as good as this one. If you don't mind, I think I will pass it along. If you do... sorry... too late.
ReplyDeletePlease do send it along! Penn loved this recipe so much that we reprised tonight . . . only one day later. This time with lime juice and a wee bit of balsamic vinegar. All good.
ReplyDeleteYum- that recipes looks and sounds fantastic! I'll have to give it a try.
ReplyDeleteThis sandwich and salad both look SO good, Grace.
ReplyDeleteWhat a new way to think of this unloved vegetable.
But aren't they Brussels sprouts? As in sprouts from Brussels? XO
I'm making this tonight for the third time in less than a year. It's so good! P.S. It's time for a new blog post...You've got a new kitchen in which to create new masterpieces! And we want to read all about it. Also, have you done a blog post about your apple crisp? You should. It's a classic. You're going to be making one for us when you're here next week...I mean...well, the apples on our branch look ready, and I just thought we ought to use them while you're here! :)
ReplyDelete