Brussel Sprouts: 3 Ways

Yes folks....it's that time of year for apples, pumpkin, root vegetables, warm pies, colored leaves, a light scarf and of course brussel sprouts!  I bought a brussel root last week at Trader's Joe's for $2.99 and went a longgggg way.  3 different dishes of brussel sprouts later....my favorite was preparing it raw in a salad.  I will leave you with the recipe below.  How many different ways have you had these 'baby cabbages'???



 



Sauteed Brussels with Mushrooms, Broccoli, and Bacon



The standby - Roasted Brussel Sprouts at 450F, olive oil, salt, and pepper until crispy 





Raw Brussel Sprout Salad with Citrus Vinaigrette

For Salad:

15-20 Brussel Sprouts, sliced thinly on mandolin or by hand
1/2 cup Pomegranate seeds
1/4 cup Pecans, toasted
1/2 cup Dried Cherries, diced small
Black Pepper and Salt to taste

For the Dressing:

2 T Garlic, minced
2 T Shallots, minced
1 T Dijon Mustard
1 cup oil Olive Oil
1 oz Sherry Vinegar
1/4 cup juice of Orange (fresh)
1 oz juice of Lemon (fresh)
Pinch of Black Pepper and Salt

1. Mix mustard, garlic, shallots, orange juice, lemon juice, vinegar until a paste.
2. Slowly whisk in oil until incorporated with black pepper and salt.
3. Toss dressing with brussel sprouts, pecans, pomegranate seeds, and dried cherries.
4. Salt and Pepper as needed.