A shredded brussels sprout salad with a seasonal twist.
Man, it feels like the whole world woke up today. My blog and social media newsfeeds have been in hibernation for the last few weeks, but I woke up this morning and POW! Everyone is back! I wish I had some interesting tidbits to share with you regarding my time off this holiday, but alas, I am old and boring and spent most of my time off vegging around the house with The Hubs.
I thought this salad would be a nice starter for 2013. I made it for our annual Christmas Eve blowout, and it was a big hit with the crowd. Brussels Sprouts are in season now, and they just happen to be one of my all time favorite vegetables.
I learned to love them by eating the frozen variety my mom prepared when I was a kid, but as an adult I’ve learned there is nothing better than fresh brussels sprouts.
When you roast them, then mix them with sweet apples and salty cheese, its truly a match made in heaven. Extra bonus: if you’ve decided to try new things as your new year’s resolution this year, and have never made brussels sprouts, now’s your chance! Eating seasonally is super healthy for you, and helps your community and the environment.
Make sure you head over to Seasonal Potluck to check out even more seasonal recipes
Roasted Brussels Sprout and Apple Salad recipe adapted from Bon Appetit
- 2 cups brussels sprouts, trimmed, and quartered
- 2 tablespoons olive oil, divided, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1 apple, cored, thinly sliced
- 1 tablespoon (or more) fresh lemon juice
- 2 ounces feta, crumbled
- 2 tablespoons torn fresh mint leaves