Katie Lee Biegels Top 10 Recipes Includes This Brussels Sprouts Salad

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SHAVED BRUSSELS SPROUTS SALAD WITH DATES, MANCHEGO AND ALMONDS



Shaved Brussels Sprouts Salad with Dates, Manchego and Almonds image

Provided by Katie Lee Biegel

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup lemon juice
2 tablespoons minced shallots
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper
One 16-ounce bag shaved Brussels sprouts
1/4 cup chopped dates
1/4 cup diced manchego cheese
1/4 cup chopped almonds

Steps:

  • In a small bowl, combine the lemon juice and shallots. Let stand 5 minutes, so the acidity in the lemon juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the olive oil until emulsified. Season aggressively with salt and add pepper to taste.
  • Add the sprouts, dates, manchego and almonds and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.

PARMESAN BRUSSELS SPROUTS



Parmesan Brussels Sprouts image

Provided by Katie Lee Biegel

Time 45m

Yield 4 servings

Number Of Ingredients 5

12 ounces Brussels sprouts, halved or quartered depending on size
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup shredded Parmesan
Nonstick cooking spray, for the skillet

Steps:

  • Put a 10-inch cast-iron skillet in the oven and preheat the oven to 425 degrees F.
  • Toss the Brussels sprouts with the olive oil in a medium bowl. Season lightly with salt and pepper. Add the Parmesan and toss together.
  • Carefully remove the hot skillet from the oven and spray with the cooking spray. Add the Brussels sprout mixture in an even layer. Bake until the Brussels sprouts are tender and browned, 20 to 25 minutes.

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