I have a confession to make.
I am addicted to Brussels sprouts.
I know it isn’t very Fourth-y of me, but this warm shaved sprout salad recipe had to be shared today. It’s too good not to.
My love for sprouts started at my friend Chelsea’s house a couple of years back. She had me over a few weeks before my wedding to de-stress and have some girl time. When she told me she was making Brussels sprouts to go with the meal, I can only imagine what my face looked like. I’d never had them and was 100% certain I wouldn’t like them. BUT, I will try (almost) anything once, so I took a bite.
And thus, a love was born.
I’ve been making them ever since that day. In fact, I think one of the first things I made for my husband after our honeymoon was roasted Brussels sprouts. He isn’t a big veggie (rabbit food, as he calls it) guy, but even he loves sprouts. So if you think you don’t like them, think again! They have a unique nuttiness to them that is only exemplified when roasting them. They are also REALLY good raw, might I add. I’ve been known to eat raw shaved sprouts in a salad before. Yummmm.
Now, back to this recipe. What could be better than shaved Brussels sprouts, crispy bacon, and a tangy, slightly sweet vinaigrette? I’d argue almost nothing is. If you think you don’t like Brussels sprouts, try them this way before ruling them out. If you don’t like them this way, we may need to talk about going to some therapy and potentially a mental institution.
Kidding. Kind of.
Give this easy and tasty recipe a try, and let me know what you think! Bon appétit!
Side note- shaved sprouts can be achieved a couple of different ways: First, rinse them and trim the bottom off along with any loose outer leaves. Then, you can slice them thinly using a knife, use a mandolin (if you have one), OR use the slicing blade on a food processor (my preferred method). You can also buy them pre-shaved (which I don’t love- they don’t usually look very fresh).
Warm Shaved Sprout Salad
For the vinaigrette dressing:
2 tbsp Dijon mustard
2 tbsp red wine vinegar
1 tbsp honey
1 tbsp olive oil
salt and pepper, to taste
For the sprouts:
1 16 oz bag of Brussels sprouts, trimmed and shaved
1 large shallot, finely minced
3 pieces of cooked bacon, crumbled
2 tbsp olive oil
salt and pepper to taste
- In a bowl, whisk together mustard, red wine vinegar, honey, olive oil, and salt and pepper. Set aside.
- Heat olive oil in a large skillet over medium heat. Add shallots and cook 2-3 minutes, or until they are slightly translucent.
- Add bacon crumbles to shallots and cook another minute or so.
- Add shaved Brussels sprouts to the pan, season with salt and pepper, and cook 4-5 minutes, stirring frequently.
- Pour vinaigrette dressing over sprouts, and cook another minute, stirring frequently.
- Serve and enjoy!