Lemon-thyme Brussels Sprouts Recipe

Name: Greenway Table & Taps LEMON-THYME BRUSSELS SPROUTS Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb Brussels sprouts; 0.5 cup Red onion; 0.5 cup Parmesan cheese, freshly grated; 2 tbsp Fresh parsley, chopped; 1 tsp Kosher salt; 0.5 tsp Black pepper, freshly ground; 1 tbsp Extra-virgin olive oil (for tossing); 3 tbsp Fresh lemon juice; 1 tsp Fresh lemon zest; 1 tsp Fresh thyme leaves, chopped; 1 tsp Dijon mustard; 1 tsp Honey; 3 tbsp Extra-virgin olive oil; 1 tbsp Shallot, very finely minced; 0.5 tsp Salt (for vinaigrette); 0.25 tsp Black pepper (for vinaigrette)

Inspired by Greenway Table & Tap

Time25m

Serves4

brussels sprouts, red onion, parmesan cheese, parsley, lemon-thyme vinaigrette

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Ingredients

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Brussels sprouts salad

1 lb Brussels sprouts

1/2 cup Red onion

1/2 cup Parmesan cheese, freshly grated

2 tbsp Fresh parsley, chopped

1 tsp Kosher salt

1/2 tsp Black pepper, freshly ground

1 tbsp Extra-virgin olive oil (for tossing)

Lemon-thyme vinaigrette

3 tbsp Fresh lemon juice

1 tsp Fresh lemon zest

1 tsp Fresh thyme leaves, chopped

1 tsp Dijon mustard

1 tsp Honey

3 tbsp Extra-virgin olive oil

1 tbsp Shallot, very finely minced

1/2 tsp Salt (for vinaigrette)

1/4 tsp Black pepper (for vinaigrette)

Method

Brussels sprouts salad

Prepare sprouts

Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Slice the sprouts very thinly (use a sharp knife or mandoline) into shreds approximately 1/8-inch thick so they will be tender and easy to eat raw or lightly wilted.

Prepare onion

Peel and halve the red onion. Thinly slice one half into very fine half-moons, then toss the slices into a small bowl of cold water for 5 minutes to take the bite down (optional). Drain and pat dry.

Combine salad ingredients

Place the shredded Brussels sprouts, drained red onion, chopped parsley, and 2 tablespoons of the grated Parmesan into a large mixing bowl. Add 1 tablespoon extra-virgin olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Toss gently to combine and coat the sprouts lightly.

Lemon-thyme vinaigrette

Make vinaigrette: In a small bowl or jar, combine 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon chopped fresh thyme leaves, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 tablespoon minced shallot. Whisk together while slowly drizzling in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or seasoning as needed.

Dress the salad: Pour about two-thirds of the vinaigrette over the shredded Brussels sprouts mixture and toss thoroughly so the dressing evenly coats the leaves. Let the salad sit at room temperature for 5–10 minutes to allow the sprouts to mellow and absorb flavor. If it seems dry, add the remaining vinaigrette a little at a time until you reach your desired coating.

Finish & serve

Adjust seasoning and add cheese: After the salad has rested, taste and adjust salt and pepper. Sprinkle remaining 2 tablespoons grated Parmesan over the top and toss lightly to combine so some cheese remains as a garnish.

Plate and garnish: Transfer the dressed Brussels sprouts to a serving platter or individual plates. Finish with an extra pinch of chopped parsley and a light drizzle of olive oil if desired. Serve immediately as a starter, or refrigerate up to 2 hours before serving (bring to room temperature for best flavor).