In my opinion you really can’t go wrong with Brussels Sprouts for Thanksgiving. We’ve made them every which way – sautéed with bacon, roasted, tossed with hazelnuts, and pan fried. In this recipe, the Brussels are actually raw, which turned out to be delicious tossed with this tangy walnut and dijon vinaigrette. This is a perfect lighter dish for your Thanksgiving or holiday spread (you need a few of those to balance things out, right). But I promise you are not compromising in flavor with this one! When we made this dish, it was quickly gobbled up, no leftovers in sight!
This post was originally shared in 2013. Since I revisit this recipe often, I thought the photos could use a little updating. All of the thoughts throughout the post remain true.
The most important thing with Brussels Sprouts is what you flavor them with. In this recipe, we shopped around at Liberty Heights Fresh for the perfect accompaniments. We chose a full flavored walnut dijon mustard (of course you can use regular dijon as well), a pure maple syrup, some crunchy walnuts, a spicy red onion, and a handful of chives. Everything combined perfectly to well season the shredded raw Brussels!
While this recipe isn’t difficult, to say the least, it does take a little time. My recommendation – enjoy the simple task of chopping the brussels. I’m currently in the middle of Michael Pollen’s book, Cooked, and he mentions, “When chopping onions, just chop onions.” So in nod to Mr. Pollen, When chopping Brussels, just chop Brussels! I hope over the holidays the time spent preparing food can be therapeutic and meaningful, taking in the quiet moments or digging in deep with those cooking around you. Don’t rush it. Just chop. Enjoy.
For is there any practice less selfish, any labor less alienated, any time less wasted, than preparing something delicious and nourishing for people you love? – Michael Pollen, Cooked
Brussels Sprouts with Walnut Vinaigrette
for walnut vinaigrette
- 4 tablespoons olive oil
- 1 shallot, finely chopped
- ¼ cup walnuts, toasted
- 4 tablespoons lemon juice
- 2 tablespoons fresh chives
- 1 teaspoon maple syrup
- 1 tablespoon Dijon mustard
- salt/pepper, to taste
for the salad
- 1 pound Brussels sprouts, shaved
- ½ red onion, thinly sliced
- 1 honey crisp apple, sliced thin
- Prepare vinaigrette by whisking together all ingredients. Set aside.
- Combine shaved sprouts and red onion in a large salad bowl. Toss with dressing. Top with sliced apple. Season to taste with salt and pepper.
And a little twist for the Pie of The Day : Pie Crust Cookies by Completely Delicious (a great way to use up leftover pie crust!!)
Thanksgiving Menu for the Day:
Appetizer: Butternut Squash and Brie Galette by Happyyolks
Main Meat: Simple Roasted Turkey by Simple Bites
Side Dish: Garlic and Cheddar Cauliflower Gratin by Naturally Ella
Rolls: Whole Wheat Buttermilk Dinner Rolls by Simple Bites
Cocktail: Mulled Wine by Kitchen Confidante
Leftovers: Sweet Potato, Turnip and Parsnip Latkes by Kitchen Confidante