Redemption of the Sprout

Remember that quiet kid back in grade school?
Braces, smelled kinda weird, always got picked last in gym class?
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Yeah, so now he’s the CEO of a Fortune 500 company.
Making dolla dolla bills.
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I’m talking about Mr. Brussels Sprout over here. Could we have been any meaner to him back then? He was just trying to fit in and make friends with the rest of the vegetable crew. Always getting made fun of by green beans and spinach, he couldn’t even go near bacon for goodness sake. He was just too ordinary for her.
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Now he is all, “HOW YA LIKE ME NOW!?,” ordering bottle service with bacon at the Thanksgiving table. Funny how that happens.
Let’s be honest, It’s really all one big popularity contest. One week it’s all about who has the richest nutrients, and then next: who’s the local girl-next-door-type that you’ll want to bring home to mom. The hive mind can ruin a food or make it Homecoming Queen with one fell scoop of a kale salad.
 
Either way, I am happy for Brussels Sprout. He really made it.
And I will invite him to any dinner party I have. Even if he still smells a little weird.

 

This recipe is a personal favorite for dinner, lunch, or snack. And although I didn’t invite bacon to the party (she gets to go everywhere), I did invite Brussels’ other good friends: the apple and the cranberry. They love hanging out this time of year.

 


Cranberry Apple Brussels Sprout Slaw

  • 30 medium sized Brussels sprouts, sliced into thin shreds
  • 1 medium sized red onion, quartered and sliced thin
  • 1 apple, peeled and sliced into 1 inch matchsticks
  • 1 cup sweetened dried cranberries, roughly chopped
  • 1/3 cup fresh lemon juice
  • 2/3 cup extra virgin olive oil
  • 1 Tbsp yellow mustard
  • 1/2 tsp kosher salt
  • 2 Tbsp roasted and salted sunflower kernels

Combine the Brussels sprouts, sliced onion, apple, cranberries, and sunflower kernels together in a large bowl.

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In a smaller bowl whisk together the lemon juice, extra virgin olive oil, mustard, and salt until fully combined. Just before serving, pour the dressing over the slaw and toss completely, making sure everyone in the bowl gets coated.

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Looking good, Mr. Sprout. Looking real good.

 

This entry was published on September 8, 2014 at 10:07 pm. It’s filed under Recipes, Vegetables and tagged , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

3 thoughts on “Redemption of the Sprout

  1. Ema Jones on said:

    Yummy slaw, I’m adding in some boiled shredded chicken here, plz suggest…

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