Ok, I realize today is the last day of February and this is the first brussels sprouts recipe I’m sharing as part of #monthlyveg. Part of that is due to the Oscar’s party and the fact that there seems to have been a lot going on in February so I’ve had too much other stuff to cook and write about. The other part is, well, the whole reason I decided to start this challenge in the first place. There’s a surprising lack of recipes involving brussels sprouts, other than hundreds of variations on the sprouts-with-bacon-and/or-onions theme.
But don’t worry. I have been trying out brussels sprouts recipes, I just haven’t been creating my own so they haven’t deserved a whole post of their own. I will be including them all in the February roundup in a week or so.
This one, though, is something I did create, and a way of eating brussels sprouts that I never even thought of! I was inspired by this kale, sprouts & kumquat salad but I’ve made quite a few changes. First of all, I don’t like kale so I took that out. I’m also not really a fan of dressing, certainly not complex, mustard-based dressings so I took that out altogether as well. (That may have been a mistake, the resulting salad was delicious but very tart so I do think a slightly sweet dressing may be needed to balance things out.)
Since it’s a salad I don’t have exact proportions but I shredded some (raw) brussels sprouts and sliced up a handful of kumquats. Since I was skipping the dressing, I used sweeter pomegranate seeds instead of the tart cherries they suggest. There weren’t any fresh in my local supermarket so I actually used (defrosted) frozen seeds which worked surprisingly well. Finally I added chopped walnuts for some crunch and added flavor.
I was pleasantly surprised by the result. Especially the raw brussels sprouts which I was a little wary of. In fact, I don’t really like lettuce much so I may switch to using brussels sprouts as a base in all my future salads!