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The following article was written by Ashley Palmer.
I've been trying to incorporate more green foods into my diet lately, and I've fallen in love with Brussels sprouts. It was fate that brought us together when I found a whole stalk of them at my local farmer's market and decided to give them a try.
Let's be honest: These little guys have a pretty unfair reputation. They take center stage in just about every movie featuring a kid who refuses to eat a meal. I think this is why I put off trying them for so long, but I'm glad I finally did.
You can sauté them or roast them in the oven, but one of my favorite ways is to eat them raw. I adapted this recipe from 101 Cookbooks, and I'm hoping you'll give it a try.
Brussels Sprout Salad1 1/2 lbs. fresh Brussels sprouts3 Tbsp. extra-virgin olive oil2–3 Tbsp. fresh lemon juice1 tsp. fresh thyme leaves1/3 cup minced fresh chives 2–3 big pinches salt 1 1/3 cups toasted crushed hazelnuts2 oz. vegan Parmesan cheese
Makes 4 to 6 servings