Love Brussels sprouts? Whether they're in hearty salads or simple vegetable dishes, you can't go wrong with these ideas, perfect for Meatless Monday.
Brussels sprouts salad with mustard vinaigrette: This fun salad gets its crunch factor from blanched Brussels sprouts leaves, which work well tossed with colorful dried cranberries and blueberries and toasted whole almonds. The gentle tang from the mustard vinaigrette brightens the dish, which is finished with a few shavings of Manchego cheese for added richness.
Cleo's Brussels sprouts: You've never had Brussels sprouts quite like this before. It's kind of like a salad -- Brussels sprout leaves tossed with a tangy vinaigrette, capers and toasted almonds -- except that the leaves are deep-fried first, giving the whole dish a surprising texture and crunch.
Wilted Brussels sprouts with walnuts: Toss thinly sliced Brussels sprout "coins" in hot oil just until wilted, then toss with toasted walnuts and a bright vinaigrette. Simple but rich with flavor, this dish comes together in only 25 minutes.
You can find the recipes below.
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BRUSSELS SPROUTS SALAD WITH MUSTARD VINAIGRETTE
Total time: 40 minutes
Note: Adapted from La Grande Orange Café. Spanish Marcona almonds are available at Trader Joe's and well-stocked supermarkets. Manchego cheese is available at cheese stores and well-stocked cheese sections of major markets.
2 tablespoons honey
1 1/2 tablespoons Champagne vinegar, more as desired
1 tablespoon fresh lemon juice with pulp
1 1/2 teaspoons lemon zest
1 1/2 teaspoons whole grain mustard, more as desired