Chef Fabio Viviani, of Siena Tavern in Chicago, shines a bright light on Brussels sprouts with this side dish. In this Brussels sprouts salad recipe, the sharpness of the sprouts gets tamed with honey, toasted almonds and shaved Parmesan cheese. It comes together in about 20 minutes--you can thinly slice the Brussels sprouts with a knife or mandoline, but it's overkill for weeknights. A food processor with a slicing blade will give you pro results. Or grab a bag of shredded Brussels sprouts from your supermarket.

Fabio Viviani
Source: EatingWell Magazine, September 2020

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Recipe Summary

active:
20 mins
total:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk vinegar, honey, shallot, salt and pepper in a large bowl. Gradually whisk in oil. Add Brussels sprouts and toss to coat. Sprinkle with almonds and Parmesan.

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Nutrition Facts

236 calories; protein 7.4g 15% DV; carbohydrates 13.6g 4% DV; dietary fiber 3.3g 13% DV; sugars 5.2g; fat 17.9g 28% DV; saturated fat 3.7g 18% DV; cholesterol 6.4mg 2% DV; vitamin a iu 1033IU 21% DV; vitamin c 76.7mg 128% DV; folate 75.3mcg 19% DV; calcium 158mg 16% DV; iron 1.6mg 9% DV; magnesium 29.5mg 11% DV; potassium 408.6mg 11% DV; sodium 360.2mg 14% DV; added sugar 2.9g.
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