When you are at the farmer’s market and you see local brussel sprouts, buy them! I know, you think you don’t like brussels sprouts. Your mother cooked them to death and they are mushy and they smell bad. I used to think so too. That’s the reason I didn’t eat them until much later into adulthood. Then I discovered if you roast them in a hot oven with just some olive oil, salt and pepper (and yes bacon does make everything better) they are delicious and no funky smell.
If you are still not sure then I have a recipe that will change your mind, and ease you into the delicious world of sprouts. This recipe is a take on a salad that I had at Iron Hill Brewery shortly after Thanksgiving. My son, who was a brussels sprout hater, works there and was raving about it. I traded out some ingredients and tweeked it a bit to my tastes and believe me it will make you a brussel sprout lover. The Iron Hill recipe called for dried cranberries, but I like the fresh pop of the pomegranate seeds.
Here is what you will need
- 2 pints of brussels sprouts
- 6 green onions
- 5 ounces of marcona almonds (you could use regular almonds, but marconas are so good)
- 4 ounces of pomegranate seeds (yes, not local, I know, but sometimes you have to be a little flexible)
For the dressing: (this dressing will make more than you need for the salad, but it keeps and is just as good on a green salad.)
- 5 ounces shallot
- .5 ounces minced garlic
- 1 ounce Dijon mustard
- 3 ounces sugar
- 4 ounces red vinegar
- 3 ounces balsamic vinegar
- ¾ teaspoon salt and pepper mix
- 1 cup olive oil
- 1 cup canola oil
Method for the dressing
- In a blender puree shallots, garlic, mustard, sugar and vinegars until fully blended.
- Transfer to a stainless steel mixing bowl. Slowly whisk in oil until blended.
For the salad
- In a food processor, fitted with the thin slicing blade, slice your brussel sprouts
- Slice your green onions thinly
- Add the rest of the ingredients and add dressing to your taste
If this doesn’t make you a brussel sprout lover, I don’t know what will.
If you are already a sprout lover, what is your favorite way to eat them?