Meat Free Monday

I came across this recipe on Huffington Post recently and thought it sounded fantastic. Many of us have a love-hate relationship with these mini cabbage like Brussels sprouts, but I think this recipe would convert even the most hardened critic.

Brussels sprouts (Brassica oleracea) belong to the plant family Brassicaceae and have a high vitamin and mineral content. The cancer protection we get from Brussels sprouts is largely related to four specific glucosinolates –  glucoraphanin, glucobrassicin, sinigrin, and gluconasturtiian. Research has shown that Brussels sprouts offer these cancer-preventive components in special combination. (For more on the health giving properties of brussels sprouts – click here)

Although available all round the year, the best season for their cultivation is from autumn through early spring, but if you want to buy them and freeze them for use all year round, simply blanch them first for 5 minutes before popping them in the freezer.

It is very important not to overcook Brussels sprouts, which is why today’s recipe is so fantastic. ( Not only do they lose their nutritional value and taste but they will begin to emit the unpleasant sulfur smell associated with overcooked cruciferous vegetables.) And although we usually associate these sprouts with Christmas, the recipe below gives it a wonderful spring flavor and twist.

Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino

Serves 6

• 1/2 small red onion
• Juice of 1 lemon
• 1 teaspoon honey
• 1 teaspoon whole grain mustard
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 3 cups Brussels sprouts (use larger sprouts if possible)
• 1/2 cup finely grated pecorino romano

1. Soak the onion slices in a small bowl of cold water for 15 to 20 minutes while you prepare the rest of the ingredients.
2. In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Set aside.
3. Trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline, shave the sprouts one at a time. When you’re done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.
4. Put the sprouts in a serving bowl and toss gently with the onions (which you’ve now drained) and the dressing. Fold in the pecorino, taste and adjust seasonings if necessary. Serve immediately, before it starts to wilt!

So what do you think? Are you a brussels sprout hater or lover? Does this recipe tempt you?