Shaved Brussels Sprouts Salad With Dates Manchego And Almonds Recipes

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BRUSSELS SPROUTS WITH ALMONDS AND MANCHEGO



Brussels Sprouts with Almonds and Manchego image

This is my favorite veggie dish to make for any special occasion. It is quick and easy to prepare. The almonds and cheese add just the right light, complimentary flavors to the Brussels!

Provided by Laura Beck

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 45m

Yield 8

Number Of Ingredients 7

2 pounds Brussels sprouts, cut in half
3 tablespoons olive oil
salt and ground black pepper to taste
⅓ cup sliced almonds
2 ounces Manchego cheese, shredded
3 tablespoons lemon juice
1 lemon, zested

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Toss Brussels sprouts in olive oil. Arrange on a baking sheet, cut-side down. Season with salt and pepper.
  • Bake in the preheated oven until Brussels begin to get tender, about 10 minutes. Remove from the oven; sprinkle with sliced almonds. Return to the oven and continue cooking until sprouts begin to crisp and brown on the edges and almonds are toasted, 15 to 20 minutes more.
  • Remove from the oven and transfer to a medium serving bowl. Add Manchego cheese, lemon juice and lemon zest; mix until sprouts are well coated. Season with salt and pepper.

Nutrition Facts : Calories 153 calories, Carbohydrate 12.2 g, Cholesterol 5.1 mg, Fat 10.1 g, Fiber 5.1 g, Protein 6.5 g, SaturatedFat 2 g, Sodium 146 mg, Sugar 3.3 g

SHAVED BRUSSELS SPROUT SALAD



Shaved Brussels Sprout Salad image

The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 tablespoon cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1 small garlic clove, minced
2 tablespoons olive oil
1 pound Brussels sprouts, halved and thinly sliced
1 small red onion, halved and thinly sliced
1/3 cup dried cherries, chopped
1/3 cup chopped pecans, toasted

Steps:

  • Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.

Nutrition Facts : Calories 156 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

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