Warm Brussels Sprout Salad

Brussels Sprouts. To think I went 26 years of my life without them. Thankfully I sucked it up and roasted a pan of them 2 years ago…and then subsequently ate the entire pan in 2 days. These are one of my favorite winter vegetables. Roasted them in a no-fail way to win over non-believers. A friend of mine mentioned a shredded raw brussels sprout salad she made and it got me thinking that it was time to venture out. I wasn’t quite ready for raw sprouts, but shredded I could do. Then I found this delicious looking warm Brussels sprout salad over at a Beautiful Mess and I was sold. I made a few changes for what I had on hand and my personal taste. This recipe ends up being the best of winter with a touch of summer with the hint of lemon.

warm sprout salad

Warm Brussels Sprout Salad
Recipe from A Beautiful Mess

Ingredients

  • 1 lb. brussels sprouts
  • 2/3 cup craisins
  • 1/4 cup mayo
  • 4 garlic cloves
  • 1 tbsp lemon juice
  • 1/4 cup + 1 tbsp olive oil
  • salt + pepper to taste

Directions

  1. Shred the Brussels Sprouts in a food processor. I chopped them, but think it would have been better if I had used the shredding function because the pieces were all different sizes.
  2. Heat 1tbsp olive oil in a large skillet over medium heat. Add the sprouts and toss with oil. Cook until bright green. Add craisins and cook for a few more minutes to warm them.
  3. Clean the food processor and then add the  mayo, garlic, and lemon juice. Pulse until well combined. Leave the processor running and add 1/4 cup of olive oil. Add salt and pepper for your personal taste.
  4. Pour the dressing over the hot mixture. Coat well.
  5. Serve warm and enjoy!
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