INGREDIENTS
- 1 lb brussels sprouts
- 1/4 cub sriracha aioli
- 1/4 cup toasted cashews
- 2 sprigs mint ; chopped
- 2 sprigs cilantro ; chopped
INSTRUCTIONS
Cooper’s Hawk Copycat Crispy Brussels sprouts
1 pound Brussels sprouts, trimmed and halved
1 tablespoon extra-virgin olive oil
¼ cup Sriracha aioli (See recipe)
¼ cup chopped toasted cashews
2 sprigs mint, leaves picked and chopped
2 sprigs cilantro, chopped
Lime wedge, for garnish
Kosher salt and fresh ground black pepper, to taste
1. Preheat oven to 400 degrees F. Place Brussels sprouts on rimmed baking sheet. Drizzle with olive oil and season with salt and pepper, to taste, tossing to coat.
2. Bake until Brussels sprouts are lightly browned, crispy and tender in the center, about 20-30 minutes, stirring halfway through cooking time.
3. Transfer Brussels sprouts to serving platter. Drizzle with Sriracha aioli. Sprinkle with cashews, mint and cilantro. Garnish with lime wedge.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
| Serving Size: 1 Serving (116g) | ||
| Recipe Makes: 4 Servings | ||
| Calories: 50 | ||
| Calories from Fat: 3 (6%) | ||
| Amt Per Serving | % DV | |
| Total Fat 0.4g | 0 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 29.4mg | 1 % | |
| Potassium 454.5mg | 12 % | |
| Total Carbohydrate 10.3g | 3 % | |
| Dietary Fiber 4.5g | 18 % | |
| Sugars, other 5.9g | ||
| Protein 3.9g | 6 % | |
| Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
About Our Nutrition Facts
Calories per serving: 50
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
You only need 7 ingredients to make this easy, delicious shaved Brussels sprout salad! Make it ahead for a holiday meal or pack it for a healthy lunch.
I just woke up to a snowy white Saturday morning, which means that it’s the perfect day for… Brussels sprout salad! Ok, maybe I’m the weird one that just loves salad no matter what’s going on around me. If you’re craving something warm and cozy, go make a mug of this cacao hot chocolate and then come back here if you’re looking for an easy Brussels sprout salad to make for weekend holiday festivities. This one will be your go-to throw-together winter salad that you’ll crave when you want a break from cookies and other indulgent treats.
Why I Love This Brussels Sprout Salad Recipe
This Brussels sprout salad recipe comes from our first book and after making it multiple times over Thanksgiving weekend, I just had to share it here. There are a thousand reasons why I love it, so I’ll just share my top 3:
- It’s a breeze to put together. Simply shave your sprouts (or use pre-shredded Brussels sprouts), and toss them with olive oil, lemon, dried cranberries, grated cheese, pine nuts, chives, salt & pepper.
- You can prep it hours in advance. The hearty Brussels sprouts hold up well even if you dress them ahead of time, so this recipe is a perfect one to make ahead for holiday parties.
- Even though it’s made with so FEW ingredients, it’s so delicious. The bright lemon, chewy, tart cranberries, and salty cheese are a simple, yet addictive combination. With just a few ingredients, this salad checks all the flavor boxes.
If you love this Brussels sprout salad recipe…
Try these balsamic Brussels sprouts, these roasted Brussels sprouts, or this kale salad next!
Prep Time: 15 mins
Total Time: 15 mins
Serves 4 as a side
An easy and delicious shaved Brussels sprout salad made with just 7 ingredients! The perfect salad to make ahead for holiday gatherings or pack for lunch.
- 4 cups shaved Brussels sprouts
- ¼ cup extra-virgin olive oil, plus extra for drizzling
- ¼ cup fresh lemon juice
- ½ cup pine nuts, toasted
- ⅓ cup dried cranberries
- ⅓ cup grated pecorino cheese, optional
- ⅓ cup chopped chives
- Sea salt and freshly ground black pepper
Thinly slice the Brussels sprouts using a mandoline if you have one. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper.
Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. Finish with an additional drizzle of olive oil if you like.