Shaved Brussels Sprouts with Purple Kale, Toasted Hazelnuts and Pecorino
By Mindy Kobrin
Brussels sprouts are quite healthy when they are cooked, but when raw they have even more going for them. They contain sulforaphane, a chemical believed to have anti-cancer properties, as well as high levels of vitamin C, Folate, iron and dietary fiber. A cup of sprouts is just 55 calories and provides 4 grams of filling fiber. Hazelnuts are rich in protein and unsaturated fate. And they contain significant amounts of thiamine and vitamin B6 and other B vitamins.
Shaved Brussels Sprouts with Purple Kale, Toasted Hazelnuts and Pecorino Recipe
Prepared in 15 minutes or less.
- 1 1/2 lbs raw Brussels Sprouts
- 1 cup toasted hazelnuts, roughly chopped
- 1/2 lbs Pecorino Romano cheese (grated and 1/2 chopped)
- Fresh lemon juice (2 medium lemons, approx 4-6 Tbs)
- 3 Tbs Extra Virgin olive oil
- 1 Tbs hazelnut oil
- Sea salt and fresh ground pepper to taste
(Because we LOVE kale, I added 1 cup shredded purple kale)
- Preheat the oven to 350°F.
- Toast the hazelnuts until browned and fragrant approximately 7 minutes.
- Let them cool then rub them between your hands or inside a towel—the friction flakes away most of the skin. Coarsely chop. Set aside.
- Trim Brussels sprouts and remove any discolored outer leaves. Shred raw sprouts using a sharp knife, mandolin or food processor (with the slicing blade).
- In a large bowl, whisk together the fresh lemon juice, oils, salt and fresh ground pepper to taste.
- Toss the shaved Brussels sprouts, toasted hazelnuts and Pecorino into the dressing.
- Serve at room temperature. Serve 4-6.
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