Deck the halls with boughs of… Brussels sprouts! Although these tiny, green buds have been around forever, some people have not been properly introduced and are scared to try them. Brussels sprouts are delicious, mini cabbage-like vegetables that are a little reminiscent of broccoli. They are one of my favorite vegetables this time of year because they can be used in so many ways. Whether you roast them, sauté them, or even eat them raw, one thing is for certain, you really can’t go wrong.
Brussels sprouts are an incredible source of vitamins and nutrients for your body, but they go an extra mile when it comes to benefiting your eyes. These little guys pack quite the punch when it comes to the many different types of beta-carotenes found within these little gems. They also are loaded with other nutrients that benefit your eyes such as lutein and zeaxanthin. These nutrients will help your eyes maintain their health, and also prevent other harmful outside elements from damaging your eyesight. So add some Brussels sprouts to your rotating menu. Delightful crunch, complex flavor AND good for your eyes? Yes, I’d love a second helping!
Warm Brussels Sprout Salad with Pecorino, Marcona Almonds, Dried Cranberries and Sherry Vinaigrette
- 1 stalk fresh Brussels sprouts, halved, bottom removed and thinly shaved
- Shaved pecorino
- 1 small red onion, thinly sliced
- 1 cup Marcona almonds
- ½ cup dried cranberries
- 1/3 cup sherry vinegar
- 1 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- ½ tablespoon local honey
- 3 garlic cloves, minced
- ½ teaspoon red chili flakes
- Kosher salt
- Freshly ground black pepper
- Thinly slice all of the Brussels sprouts as if you were making a slaw. Set aside in a large bowl.
- Slice red onion and prepare the vinaigrette by mixing vinegar, mustard, honey and oil together slowly until emulsified. Set vinaigrette aside to dress the salad shortly before serving.
- In a large sauté pan, heat a small amount of olive oil and add the minced garlic and chili flakes. Once garlic becomes very fragrant, add Brussels sprouts to the pan. Using a spatula, toss sprouts to ensure they are coated with oil. Season with salt and pepper. Cook lightly until Brussels sprouts have just slightly wilted.
- Pour sprouts back into a large bowl, and add the last ingredients (Pecorino, dried cranberries and Marcona almonds).
- Lightly dress with vinaigrette and serve alongside your favorite protein of choice.