Roasted Shredded Brussels Waldorf Salad with Maple Cider Vinaigrette

I have to say, I've been loving me some brussels sprouts lately.  This is my 22nd post, 3 of which have been about these little cabbages of the gemmifera sort (there's a new baby name for you, celebrities.  I know you're reading.  Okay, maybe not.)  Anyways, back to brussels- I love this salad.  It's a dream come true for women like me who can't make up their minds.  It's hot, but cold.  It's crisp, but smooth.  It's sweet, but savory.  It's....

All gone :(

Roasted Shredded Brussels Waldorf Salad with Maple Cider Vinaigrette
Yield: 4 servings


2 lbs brussels sprouts, shredded, washed, and dried
1/4 cup dried cranberries
2 tbsp olive oil
1/4 tsp salt
1/8 tsp pepper
1 cup chopped apples (I used pink lady)
1/2 cup chopped red onion
1/2 cup walnuts, chopped


Maple Cider Vinaigrette

1/4 cup cider vinegar
1/2 tbsp dijon mustard
1 tbsp good maple syrup
1 tsp sriracha (optional but gives it a little something extra)
1/4 tsp salt
1/8 tsp pepper
1/2 cup olive oil



Prepare vinaigrette:
Whisk together all ingredients, streaming olive oil in at the end.  This vinaigrette is best prepared ahead of time and refrigerated a few hours to develop flavors, but it will still be good if used immediately.  
Preheat oven to 400F.
Pour shredded brussels sprouts and cranberries into a large baking dish and toss with olive oil, salt, and pepper.  Roast for 25-30 minutes, stirring a few times.  Toast walnuts briefly in a frying pan with no oil over medium heat for 1 or 2 minutes, or until fragrant.  Pour all ingredients into a bowl and toss with vinaigrette.

Brussel Buddies

I knew I was doing right by my little cabbage friends when I tasted a trial batch of these and thought, "Hmmmm... needs more brussels sprouts."  Not exactly something that gets said every day.  But I adjusted the amount, and what do you know?  My tastebuds were right. 

 Care for a bite?

Cabbage Patch Kids

There are many ways to spruce up brussels sprouts and I'll get to them, I promise.  But before I do, I beg of you to give them a try in all their naked, properly prepared glory.  So many of us have been traumatized by the boiled brussels sprouts our parents forced us to eat and that's just too bad.  You see, when brussels sprouts are boiled, it is all too easy to overcook them.  And when they're overcooked they release a chemical called singrin, which causes a sulfurous odor that will linger in your house for days- and in your memory even longer.  But cooked properly they are mild and quite wonderful, addicting, even.  So give this simple treatment a try, and let's put this myth to rest once and for all.