Katie Lee Biegels Top 10 Recipes Includes This Brussels Sprouts Salad

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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.

SHAVED BRUSSELS SPROUTS SALAD



Shaved Brussels Sprouts Salad image

Provided by Katie Lee Biegel

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
2 tablespoons minced shallots
1 tablespoon Dijon mustard
2 teaspoons honey
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 pounds shaved Brussels sprouts (these can be purchased in bags in the produce section or you can use your food processor to make fresh)
1/3 cup chopped dried apricots
1/3 cup chopped hazelnuts
1/3 cup diced pecorino

Steps:

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

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