Lemony Brussels Sprout Slaw Recipes

Steps:

• To make the dressing, whisk together the mayonnaise, mustard, lemon juice and zest in a small bowl. Add the oil a little at a time, whisking all the while.
• Combine the brussels sprouts, apple and shallot and toss with the dressing. Sprinkle with salt and plenty of black pepper and refrigerate until ready to serve. (It's best to let the slaw rest for an hour or so to allow the flavors to mellow; the sprouts will also soften a bit and exude some juice. You can let it sit longer, for up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the mint.

Steps:

• Shred Brussels sprouts. Use fingers to separate the leaves.
• In small bowl, whisk together oil, lemon juice, mustard salt and pepper.
• In large bowl toss sprouts with walnuts and cheese. Pour dressing over and toss to coat.

Steps:

• Heat a large skillet or saucepan over medium heat and add the vinegar. When it begins to simmer, add the Brussels sprouts. Cook until the sprouts are just soft, about 5 minutes, then remove from the heat.
• In a large bowl, combine the mayonnaise, buttermilk, lemon juice, sugar, mustard, celery salt, 1/4 teaspoon salt and a dash of pepper. Whisk until blended and smooth. Add the Brussels sprouts and toss to coat. Refrigerate at least 4 hours, preferably overnight.

Steps:

• Preheat the oven to 375 degrees F. Place the pecans on a baking sheet in one layer and bake until golden, 6 to 8 minutes. Let cool, then coarsely chop; set aside.
• Shred the Brussels sprouts using the large holes of a box grater or a mandoline. Coarsely chop any ungrated pieces with a knife.
• Combine the mayonnaise, mustard, honey, vegetable oil and orange zest in a large bowl and whisk to combine. Whisk in the vinegar and orange juice until smooth. Add the shaved Brussels sprouts and toss to combine. Season with salt and pepper. Transfer to a serving dish and scatter the pecans and pomegranate seeds on top. Refrigerate 2 to 4 hours before serving.

Steps:

• Keeping the stems intact, trim any loose or yellow leaves on the Brussels sprouts.
• Holding each sprout by the stem end, finely shred them on the slicer.
• Drizzle the slaw with olive oil, lemon juice, and salt and toss well.

Steps:

• Preheat oven to 400ºF (200˚C).
• In a 12-in (30-cm) oven-safe skillet, add the olive oil over medium heat. Once the oil begins to shimmer, add the Brussels sprouts and cook, stirring occasionally, until crisp and lightly caramelized, 3 to 4 minutes.
• Add the garlic, ginger, and lemon zest. Cook until fragrant about 30 seconds.
• Transfer the skillet to the oven and roast for 10 minutes, or until tender. Remove from the oven.
• Preheat oven to broil.
• In a blender or food processor, add the goat's milk, goat cheese, mustard, and lemon juice, and pulse until smooth. Stir in the red pepper flakes.
• Add the basil to the skillet with the Brussels sprouts. Add the goat's milk mixture and stir to combine.
• Sprinkle with Parmesan cheese and almonds.
• Broil for 2 to 3 minutes, or until the cheese has melted.
• Season with salt and pepper, and top with additional basil.
• Enjoy!

Steps:

• Cut an "X" in the core of each brussels sprout. Place in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. Drain. In a large skillet, saute the sprouts, lemon juice, salt and pepper in butter for 2-3 minutes or until flavors are blended. Add garlic; cook 1 minute longer.

Steps:

• In a large nonstick skillet, heat oil over medium-high heat.
• Add Brussels sprouts and 2 tablespoons water; season with salt and pepper.
• Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes.
• Remove from heat, and stir in lemon juice.
• Serve immediately.