Brussels sprouts are a fall and winter vegetable. They are low in calories, high in potassium and even have some protein! Paired with walnuts and cranberries, this easy recipe can become a favorite! 

 

Ingredients: 

• 1 pound Brussels sprouts, washed, trimmed, thinly sliced or shredded 

• ½ cup walnuts* 

• 1/3 cup dried cranberries 

 

Dressing: 

• ¼ cup extra-virgin olive oil 

• 1 teaspoon lemon zest 

• 2 tablespoons fresh lemon juice 

• ¼ teaspoon sea salt 

• ¼ teaspoon black pepper 

 

Garnish: 

¼ cup finely grated Ramano pecorino* 

Freshly ground black pepper (optional) 

 

Directions: 

1. In a large bowl, combine the thinly sliced Brussels sprouts, walnuts and cranberries. 

1. In a small bowl, add olive oil, lemon zest, lemon juice, salt and pepper.  Whisk vigorously to combine. 

1. Pour dressing over the Brussels sprouts and toss to coat.  Garnish with grated Ramano cheese and serve. 

 

Serves 4-6 

 

Tips: Plate separately and then add the grated cheese and freshly ground black pepper for a restaurant appearance.  If making ahead, leave off the grated cheese until serving.  This can be made a day in advance. *For a nuttier flavor, try toasting the walnuts.  Just place them in a skillet at medium heat, stirring until browned, about 2-4 minutes. *If you don’t care for Ramano, you can use parmesan instead.