Fall has arrived here in Maryland and I absolutely love it. Our windows are open, a cool breeze blowing through the kitchen. With cooler breezes, comes images of fall vegetables and hearty meals that just might end with some apple crisp…now my husband is really on alert, he absolutely LOVES apple crisp!!!
Unfortunately for him, The apple crisp will have to wait for now because I have my eye on some small round green nuggets of yumminess.
YES… I’m making a quick and easy salad with one of my favs, the Brussels sprout!
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Do you LOVE Brussels Sprouts like I do?
One of my favorite vegetables, the Brussels sprout… yep, you heard it right. I love the mini cabbage, the little jewel of deliciousness and while I do sometimes cook them in the summer months, they are a perfect representation of fall to me. This Brussels Sprout Almond Salad is so good that even those of you who don’t care for Brussels sprouts will change their minds! Try it. I bet you’ll like it.
What? The Brussels Sprout is the MOST hated of all vegetables?
I recently read that a study done by Heinz in 2008 named the Brussels sprout the most hated vegetable in America…. this saddens me… A LOT! I can’t help but think that the Brussels sprout is getting a raw (you can eat them raw too) deal and if the people who participated in this study, knew this little baby like I do, they’d quickly change their minds!
Over the past 10 years, I do believe the Brussels sprout has redeemed itself and is no longer the most hated vegetable… I wonder what took it’s place. What’s your most hated veggie? Tell us in the comments.
Perhaps you or someone in your family have sworn off those little green mini cabbages. Could it be that when you first tried them, they were small round, grey-ish looking critters and tasted like adult baby food!
Don’t over cook the Brussels Sprout!
The most common mistake in preparing Brussels sprouts is overcooking them… they do taste (and smell) strong and honestly; they aren’t that great when overcooked. This is easily corrected and I implore you… try them again! These little round jewels of deliciousness are so versatile and high in nutritional value. You can eat them cold or warm; they can be roasted, boiled, steamed, sautéed, stir-fried, baked, braised. You can eat them whole, halved, quartered, sliced and shaved. I’m sure there are many more ways of preparing these little treats, please post any additional ways you prepare them in the comment section at the end of this post.
We almost always eat them warm, but tonight I’m feeling adventurous… I’m going to make a cold salad using these little beauties and just a handful of other ingredients. You really don’t want miss this quick and easy recipe, go on give my Brussels Sprout Almond Salad a try and don’t forget to share it with your friends!
Brussels Sprout Almond Salad
- Boil 8 cups of water in a large stock pot.
- Clean Brussels sprouts, remove outside dark or yellow leaves and trim stem.
- When water is boiling, add whole Brussels sprouts and boil for about 4-5 minutes. They should meet a slight resistance when a fork is inserted.
- Immediately plunge the Brussels sprouts into an ice bath and set aside.
- Peel and thinly slice the red onion. Crumble Feta and crush Almonds if not using slivered.
- Once the Brussels sprouts are cooled, remove from water and allow to drain for a few minutes. Slice thinly.
- Place the Brussels sprouts into a large mixing bowl and add your red onion, feta cheese, crushed or slivered almonds, honey, lemon juice, salt and pepper.
- Mix well to coat the ingredients with the honey and adjust the salt and pepper to taste.
- Serve right away or can be refrigerated up to 3 days.