Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

This recipe will open your eyes to the wonderful side of a much-maligned vegetable. You won’t have to hide them in your napkin ever again.

Hugh Acheson
Recipe by Cooking Light November 2011

Gallery

Credit: Rinne Allen

Recipe Summary

Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium salad bowl, toss the Brussels sprouts, pecans, cheese, and parsley. Add the vinaigrette, toss, season, and plate.

    Advertisement

Source

A New Turn in the South: Southern Flavors Reinvented for Your Kitchen

Advertisement
Advertisement