When I first met my husband, he would not touch Brussels sprouts. Too many times he had been served overcooked ones growing up! One day he gave them a try and since it has become his favorite vegetable!
I have separated the directions below but I suggest that you do them both at once to save time!!!
Raw Brussels sprout salad
6-12 Brussels sprouts (depending on how much you are making)
Clean the Brussels sprouts and thinly slice in approximately 1/8 inch strips. Place the shreds in a bowl and dress with olive oil, lemon and sea salt. And, then decorate as you would like. Sliced avocado is also good over this salad. I also love to drizzle a bit of pumpkin seed oil (Austrian's Finest Organic is my favorite.) Experiment and make it fun!
Grilled Brussels sprouts
6-12 Brussels sprouts
Clean Brussels sprouts and cut stems off. Place half of them in a casserole dish and liberally douse with olive oil and a healthy dash of sea salt. Cook at 350 degrees for approximately 20+ minutes until crispy.
Who knew with Brussels sprouts could be so delicious?!?