Brussel sprouts are a staple in the Burn Nutrition kitchen! They’re healthy, packed with nutrients and fiber, and they’ll leaving you feeling full and satisfied long after you eat. Not only are the delicious, but they’re versatile! They’re tasty served with a wide variety of protein packed entrees, and you can even eat them on their own as a healthy snack. If you want to switch things up, we have the perfect Shaved Brussel Sprout Salad recipe that you can whip up this weekend without one ounce of guilt!
6 cups of shaved Brussel sprouts
¾ cup unsweetened dried cranberries
½ cup chopped pecans
¼ cup chopped scallions
8 slices of pancetta – pan fried
crumbled parmesan cheese (optional)
3 tablespoons of ACV
2 tablespoons dijon mustard
1-1/2 tablespoons of pure maple syrup
½ teaspoon garlic powder
½ teaspoon dried thyme
⅓ cup Extra Virgin Olive Oil
Salt and pepper
Preheat oven to 400 degrees. On an unoiled sheet pan, lay a thin layer of sliced pancetta. Bake for approximately 10 minutes, or until pancetta is crispy and golden brown. Get rid of grease by transferring pancetta to a plate lined with paper towels. Once cooled, crumble and set aside for later.
In a small mixing bowl, combine apple cider vinegar, dijon mustard, maple syrup, garlic powder and dried thyme. Whisk until completely mixed. Slowly add in EVOO and continue whisking. Refrigerate.
In a large mixing bowl, combine shaved brussel sprouts, dried cranberries, pecans, pancetta and scallions. Pour cold apple cider vinaigrette over salad and toss until thoroughly coated. If you’re feeling indulgent, add some parmesan shavings to give it a rich, salty flavor. Sprinkle with salt and pepper to taste. Serve and enjoy!
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