Photo: Crunchy Sweet Brussels Sprout Salad Recipe
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 1/2 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
Directions
Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 33 reviews
By lgur64
on November 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is one of my favorite Brussels sprout recipes, So tasty! The walnuts and cranberries really kick in the flavor! I will for sure make this salad in the future!!
By dawnask
on June 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was absolutely yumilicious! I made this recipe raw and substituted raisins for craisins (no added sugar that way! Thanks for sharing this recipe!
By DebbieRae
on March 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Super tasty... made it for my girlfriends (who both disliked brussel sprouts and don't cook. They loved this and asked for the recipe! I omitted the nutmeg altogether, but I don't mind the slightly
"bitter" taste to it. Sunny has another recipe for parsnips (Holiday Parsnip Puree that called for nutmeg, and I really liked that.
Read all 33 reviews