Shaved Brussels Sprouts Cesar Salad

Coupled with the fact that today is Meat Free Mondays, sharing today's recipe was easy, as Brussels Sprouts are also in season.  I hand picked these cruciferous gems at Green City Market, my local Farmers' Market, to make as the centerpiece of this shaved Brussels sprout salad.  This wonderful dish is not only easy to prepare, but its also delicious and healthy.  I prefer to eat this raw and cold, but feel free to sauté them in a bit of olive olive and garlic and toss in the remaining ingredients.  The key to this dish is shaving the Brussels sprouts as thin as possible to avoid any bitter taste. The shreds of red onion and the grated Pecorino cheese take my taste buds to veggie heaven! 

ingredients

6 medium sized Brussels sprouts, thinly sliced 

1/4 red onion, thinly sliced 

1/4 Pecorino cheese, grated 

1 1/2 Tablespoons of Trader Joe's Romano Cesar Dressing 

Fresh ground pepper 

preparation

Wash and trim the ends of the Brussels sprouts. Remove and discard any damaged leaves.  Using a mandoline or a sharp chefs knife, thinly slice the sprouts. Next, peel the red onion and thinly slice it. Place the shaved sprouts and red onion in a large bowl.  Toss in the dressing and set aside for about 

10-15 minutes.  Divide the salad onto a plate and grate the fresh Pecorino. Season with some fresh ground pepper and serve.  Enjoy! 

Roasted Brussels Sprouts & Red Onions with Balsamic Vinegar

Thanksgiving is around the corner and I wanted to share some skinny in-season side dishes. I swoon over brussels sprouts and they supply you with vitamin C.  This side dish can be prepared a day prior by trimming and quartering the brussels sprouts and slicing the onions up. It's guilt free because it's a low-cal & low-fat side dish! 

serves 8

ingredients

1 1/1 lb brussels sprouts, trimmed and quartered
1 1/2 lb red onions, thickly sliced
1/4 cup balsamic vinegar
1 tablespoon olive olive 
kosher salt
fresh ground pepper 

preparation

preheat oven to 450 degrees. Line a large baking sheet with parchment paper or nonstick foil. 
Spread the brussels sprouts in single layer on prepared baking dish and toss with olive oil. Roast the brussels sprouts, stirring occasionally, for about 12 minutes. 
Add the onions, tossing to combine and roast for about 10 minutes or until golden brown. Drizzle the balsamic vinegar, tossing to combine and roast for about 2-3 minutes longer. 
Transfer to serving bowl and season to taste with salt and fresh ground pepper. 

Enjoy!