Brussels sprouts do not have any more perks of being a wallflower- they are now central stage and covered in bacon. Even your mom likes brussels sprouts now, and the brassica growers are doing so many happy dances. Roasted brussels, shaved brussels, glaze-y bacon-y brussels… the opportunities are endless, but salted and boiled is where to draw the line. Check out these fantastic salads I developed for RealSimple.com; from crispy chickpeas and charred corn, sweet poppyseed dressing and pops of tart pomegranate- a punch of flavor really makes these brussels sprouts salads top notch. I’m pretty proud of them, if you can’t tell – ha! (Also, I didn’t take these photos, the amazing team at Time Inc. Food Studios did! Shout out to my Birmingham friends!)
Click on the photos to check out each recipe- each one serves 4-6 and takes about 30 minutes. Plus, save time by buying pre-shredded brussels in the refrigerated produce section- don’t mess with a mandoline if you don’t have to!