Shaved Brussels Sprouts and Apple Salad
| 1 min read
1 pound Brussels sprouts
1 Tbsp. olive oil
Salt and pepper to taste
1⁄2 cup freshly grated parmesan
1⁄3 cup dried cranberries
1⁄3 cup pecans, chopped
Italian, classic or champagne vinaigrette to taste
1. Preheat oven to 425 degrees F.
2. Clean Brussels sprouts then shave with a mandolin or shred with a knife.
3. On a baking sheet with parchment paper, add Brussels sprouts and toss with olive oil and salt and pepper to taste. Roast for 7-10 minutes, or until mostly golden and crispy.
4. Add all ingredients except dressing to a bowl and toss. Shave a little extra parmesan on top for garnish. If serving immediately, toss in vinaigrette. Otherwise, serve dressing on the side to preserve freshness until served.