Brussels Sprouts. Love ’em or hate ’em? If you avoid cooking Brussels sprouts, perhaps you need to try a new approach. Boil them whole until your kitchen stinks? No, thank you. But the Hasty Tasty Meals version isn’t your grandmother’s Brussels sprouts. Let’s revisit these nutritional wonders.
First, don’t cook the Brussels sprouts whole. Try slicing them in halves, drizzling them with olive oil. Season with a dash of garlic and herbes de Provence, and roast them in the oven or on the grill. Delicious. Or slice them and add to a stir fry instead of Bok Choy or other cabbage. For summer, my favorite Brussels sprouts dish is best served cold: Brussels sprouts salad or Brussels Sprouts slaw.
Whether it’s a fourth of July cookout or a covered dish dinner, your slaw will be a hit (and you needn’t reveal its secret ingredient!) To make the slaw a Hasty Tasty Meal, buy the Brussels sprouts already sliced or shaved.
Brussels Sprouts Slaw
- 1 bag shaved Brussels sprouts (or approximately 2 cups)
- 1 cup shredded carrots
- 1 sweet onion, diced
- 1 cup diced celery
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 Tbsp. brown mustard
- 1 tsp. Kosher salt
- freshly ground pepper to taste
- Make dressing in the bottom of a large bowl by combining sour cream, mayonnaise, mustard, salt, and pepper.
- Add all other ingredients and toss well in the dressing.
Cover and refrigerate for at least an hour (up to 24 hours).
Brussels Sprouts Salad
- 1 bag shaved Brussels sprouts (Approx. 2 cups)
- ½ cup thinly sliced sweet onions or green onions
- ¼ cup white wine or rice vinegar
- 2 Tbsp. honey
- ¼ cup extra virgin olive oil
- ¼ cup nuts, any kind (but I like pecans) toasted
- ¼ cup freshly grated Parmesan cheese
- Kosher salt and freshly ground pepper to taste
- Whisk together the oil, honey, and vinegar.
- Toss mixture with the Brussels sprouts and onions.
- Cover and refrigerate for 30 minutes.
- Serve topped with nuts and Parmesan cheese.
- (Optional) Season if necessary, but the nuts and cheese may have enough saltiness.
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