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I grew up with icky frozen Brussels sprouts, and never appreciated the wonderful flavor and crunch of these adorable mini-cabbages. I love them roasted but they are also fantastic raw in this savory salad with toasted pecans and blue cheese. The shallot vinaigrette adds a nice punch as well.
Full of antioxidants; fiber; Vitamins B, C, and K; and cancer-fighting compounds, when paired with the healthy fats of olive oil and pecans, these greens can't be beat!
November is Brussels sprouts season in New York. I especially love the ones sold on the stalk. For this recipe’s illustration, I sketched the entire stalk on paper. Using watercolors, lights and darks were painted first, then middle tones, finishing with shadows and highlights. The piece didn’t look right. It seemed too small for the paper. On a second attempt I zoomed into one section. The leaves and buds began to intrigue me. They looked like faces, crescent moons and layers of abstract shapes. When the painting was finished, it felt as if I had captured the sprouts' spirit.
A yummy way to tempt kids, or anyone, to eat brussels sprouts. If you like a little less sweetness, reduce the amount of maple syrup to 2 Tbsp. You can also make these in a slow cooker (substitute a good chunk of butter for the olive oil, and add a little splash of water. Cook on low for 4-5 hours or high for 2-3 hours. Doubling the recipe is ok.). A nice side dish for Thanksgiving dinners!