I’m ready to declare Brussels sprouts “the new asparagus.” I’ve always bought them in cute little paper cups or sometimes on the stalk, so I was surprised last Friday to see them in a factory-sealed two-pound cellophane bag in a mainstream grocery store’s produce department.
Clearly someone’s noticed we consumers are starting to warm up to this this cancer-fighting, rich in antioxidants, cruciferous vegetable. The bag was only $4.99 and there was a peel-off $1.00 off coupon attached. I decided to do my part and picked up a bag.
It’s spring and I didn’t want to do the usual winter things to these Brussels sprouts, so Maggy and I thinly sliced them and added them to Saturday’s grain salad. We enjoyed it so much that Sunday I made shaved Brussels sprouts salad (see recipe below).
Everyone enjoyed the shaved Brussels sprouts salad so much that when I was back at the grocery store on Sunday afternoon, I’ll be darned if another package of those Brussels sprouts didn’t end up in my cart.
I had a friend for dinner on Monday night. There was a container of salad greens in the fridge, but I decided to see what she thought of my Brussels sprouts salad. Although she wasn’t a fan of cooked Brussels sprouts, she loved this salad. Said it reminded her of coleslaw. Her plate was clean.
This week I’m working on a pasta sauce story for a national publication. If I knew the rest of the country had access to the same Brussels sprouts supply I did, I’d be adding them thinly sliced to my boiling pasta the last few minutes of cooking.
Until then, I’ll keep spreading the word here.
- 4 cups trimmed and very thinly sliced Brussels sprouts
- ½ cup Parmesan cheese, shaved with a vegetable peeler
- A generous ¼ cup each: roasted chopped almonds and golden raisins
- ¼ cup extra-virgin olive oil
- Salt and ground black pepper
- 2 tablespoons fresh lemon juice
- Toss Brussels sprouts, Parmesan, almonds, raisins, olive oil, and a sprinkling of salt and pepper in a medium bowl. Add lemon juice; toss to coat again. Taste and adjust seasonings. Serve.