My favorite new way to use Brussels Sprouts.

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Brussels sprouts have started their glow up from being boiled and served whole while smelling like sulfur to now the only recipes you see seem to slice them in half to be roasted or sauteed, however my favorite new way, at least new to me, is to thinly slice them for salads.

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***Sweet Potato + Goat Cheese Salad***
– 1 bag of Brussel Sprouts, thinly sliced
– 1 poblano, roasted & diced
– 1/2 avocado, diced
– 56 g Monterrey jack, small cubes
– 60 g canned black beans, drained
– Handful of pickled onions
– Toasted cumin seeds
– Salt to taste

**Cilantro Lime Vinaigrette Dressing**
– 3 parts of oil
– 1/2 part mayo (optional)
– 1 part lime juice
– 1/2 chile in adobo, minced (optional)
– Minced cilantro
– Salt

***Southwestern-ish? Salad***
– 1 bag of Brussel Sprouts, thinly sliced
– 1 sweet potato, small cubes, and roasted. 75 g
– 60 g walnuts, toasted
– 56 g goat cheese, crumbled
– 1/4 red onion, sliced half-moons
– Salt to taste

**Honey Lemon Vinaigrette Dressing**
– 3 parts of oil
– 1/2 part dijon mustard
– 1/2 part lemon juice
– 1/2 part vinegar
– 1/2 part honey
– pinch of lemon thyme, minced *(optional)*
– Salt

0:00 The Brussels Sprout glow up
0:24 Intro
0:44 BSVCCF Salad Framework
1:34 The Vinaigrette Equation
3:13 How to dress the salad
3:38 How I use the salad
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #Brussels

Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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Comments

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29 COMMENTS

  1. I'm a known foody and good innovative creative cook; you did a excellent job showing people how to keep on being creative by breaking it down so simple.
    We all should eat more raw foods (veggies). Love those manly big bites. I was hooked just after this video on Brussels Sprouts.
    If you can make Brussel Sprouts exciting you can make anything tasty. You have my five stars!

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