shredded brussels sprouts

A delicious, autumn inspired kale and shredded brussels sprouts salad packed with fresh apple slices, dried cranberries, candied pecans and gorgonzola, and served with a homemade dressing. It’s the perfect blend of sweet and savory!

Shredded Brussels Sprouts &amp; Kale Salad with Apple, Gorgonzola &amp; Candied Pecans

For the dressing:

olive oil

lemon juice

garlic clove,

sugar (can sub honey

salt

pepper,

For the salad:

brussels sprouts, trimmed,

tuscan

apples,

cranberries

candied pecans, chopped

gorgonzola cheese

turkey bacon, chopped

In a medium bowl, whisk together olive oil, lemon juice, garlic, sugar and salt.

In a separate large bowl, toss together shredded brussels sprouts and kale mixture with your hands. Slowly pour in dressing and use your hands to massage into the kale and brussels sprouts for about 5 minutes. Cover and refrigerate for at least one hour or up to overnight to allow for dressing to soak into the the kale and brussels.

Once ready to serve, toss in apple slices, dried cranberries and chopped candied pecans. If you'd like you can add in chopped bacon at this point and toss salad again. Finally, garnish with crumbled gorgonzola. Serve immediately. Season with freshly ground black pepper.

Shredded Brussels sprouts with cranberries and walnuts are a super quick and easy side dish with great flavors! Great for the holidays!

Shredded Brussels sprouts with cranberries

Brussels sprouts

nutmeg

black pepper

walnuts

Shred the Brussels sprouts: Remove the core and...

Shred the Brussels sprouts: Remove the core and thinly slice the Brussels sprouts.

Heat the olive oil in a large skillet...

Heat the olive oil in a large skillet over medium heat.

Add the Brussels sprouts, nutmeg, salt and pepper....

Add the Brussels sprouts, nutmeg, salt and pepper. Cook, stirring, for 3-4 minutes, until the Brussels sprouts are bright and slightly wilted.

Add the cranberries and walnuts and stir to...

Add the cranberries and walnuts and stir to combine. Season to taste and serve warm.

Sautéed Brussels Sprouts with Pancetta is the best Brussel sprout recipe! Lightly pan fried until crisp and slightly browned on the edges, it's my favorite way to cook and eat them!

Sautéed Brussels Sprouts with Pancetta

pancetta (minced)

brussels sprouts

extra virgin olive oil

garlic (minced

kosher salt and fresh ground pepper

With a large sharp knife, finely shred the brussels sprouts after thoroughly washing.

In a deep heavy saute pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 5 minutes. Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on high heat for about 6 to 10 minutes, until tender crisp.

Makes about 7 cups.

Sautéed Brussels Sprouts with Pancetta is the best Brussel sprout recipe! Lightly pan fried until crisp and slightly browned on the edges, it's my favorite way to cook and eat them! 

Print: https://www.skinnytaste.com/sauteed-brussels-sprouts-with-pancetta/

Get the best of both worlds with these tender but oh-so Crispy Shredded Brussels Sprouts. Brussels sprouts are already big on flavor, but are even better with added hits of balsamic, garlic, and optional bacon. This roasted shaved brussels sprouts recipe is great for long time lovers and sprout newbies, alike!

Crispy Shredded Brussels Sprouts

brussels sprouts (thinly sliced or shredded)

tbsp balsamic vinegar

½ tsp kosher salt

garlic powder

parmesan cheese (to taste, optional)

Heat the oven to 425°F. Line a baking sheet with parchment paper.

Toss the brussels sprouts with the fat, balsamic vinegar, salt, and garlic powder.

Spread evenly onto the baking sheet.

Transfer to the oven and roast 20-22 minutes, stirring occasionally, until golden brown and crisp. Serve immediately.

This Fall Brussels Sprout Salad with apples, pecans, and blue cheese is a great side salad with roasted chicken, pork or Thanksgiving turkey.

Fall Brussels Sprout Salad with Apple, Pecans, and Blue Cheese

brussels sprouts (12 oz total)

pecans (1 ounce)

shallots

Dijon mustard

balsamic vinegar

blue cheese (or gorgonzola)

apple

Whisk olive oil, Dijon, shallots and vinegar with a pinch of salt and black pepper.

Pour over Brussels in a large bowl and season with 1/4 teaspoon salt and black pepper, to taste.

Mix in apples and top with pecans and blue cheese.

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Top 5 shredded brussels sprouts recipes from across the web

The most viewed shredded brussels sprouts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shredded Brussels Sprouts &amp; Kal...

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Sautéed Brussels Sprouts with Pance...

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The most viewed shredded brussels sprouts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Shredded Brussels Sprouts & Kal...