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. Source: EatingWell Magazine, September 2020

Fabio Viviani


Ingredient Checklist


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.


Nutrition Facts

236 calories; total fat 17.9g 27% DV; saturated fat 3.7g; cholesterol 6mg 2% DV; sodium 360mg 14% DV; potassium 409mg 11% DV; carbohydrates 13.6g 4% DV; fiber 3.3g 13% DV; sugar 5g; protein 7.4g 15% DV; exchange other carbs 1; vitamin a iu 1033IU; vitamin c 77mg; folate 75mcg; calcium 158mg; iron 2mg; magnesium 30mg; added sugar 3g.