FYI – I love brussels sprouts, probably more than the average person. When I was working as a nutrition manager at a hospital, I would purposely slate brussels sprouts on the cafeteria menu way more frequently than any other vegetable, for my own selfish purposes. I found that people were jazzed at first about this, but eventually grew tired of the dish and opted for other sides instead. Not the case for me. I was giddy with excitement when brussel sprouts day would arrive, even if we had just had it the week prior.
That said, this wasn’t always the case. As a child, brussels sprouts were undoubtedly my most hated vegetable. I’m not sure why I hated them so much, or what makes certain vegetables disgusting to children? I’ve pondered this question frequently and decided it was probably due to preparation methods, or lack thereof, loosing it’s luster on my unrefined palate.
We can all relate – there has to be at least one vegetable you LOATHED growing up that now you just can’t get enough of. For me, it’s brussels sprouts. Now, I can’t imagine a world without these little guys. I love them so passionately, and will do anything in my power to share my obsession with others around me. Thus, I give you my Brussels Sprouts Salad with Apples and Goat Cheese. If you need a gateway drug into brussels sprouts for a small child, this is the ticket. Served warm with slices of tart apple, dried cranberries, candied walnuts, and creamy goat cheese, this dish is the perfect vegetable side dish for the whole family to enjoy.
Brussels Sprouts Salad with Apples and Goat Cheese
Yield: 6 servings
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon fresh rosemary
- 1 pound brussels sprouts, quartered
- 1 green apple, cored and sliced
- 1/4 cup walnuts, chopped
- 1 tablespoon butter
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar
- 1/4 cup crumbled goat cheese
- 1/4 cup dried cranberries
- In a medium skillet over medium heat, toss together olive oil, butter, salt, pepper, rosemary, brussels sprouts, and apple slices.
- Cook over medium heat, stirring occasionally, about 12-15 minutes.
- In a saucepan over low heat, melt butter, granulated sugar, and brown sugar until just dissolved. Toss with walnuts until evenly coated and remove from heat to harden, stirring as needed to coat.
- Remove brussels sprouts mixture from heat, and toss in walnuts. Let cool for two minutes before sprinkling with goat cheese and cranberries.
- Serve and enjoy!