NEW YEAR, NEW YOU- SHOP IVEY'S MUST HAVES FOR 2025 NOW
NEW YEAR, NEW YOU- SHOP IVEY'S MUST HAVES FOR 2025 NOW
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1

2 people

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2
2 People

INGREDIENTS

  • 0.5 pound of brussels sprouts
  • 0.5 shallot
  • 0.5 tablespoon olive oil
  • 1 tablespoon raw pumpkin seeds

    • Stone Ground Honey Mustard Vinaigrette

  • 0.13 cup lemon juice (1 lemon)
  • 0.5 tablespoon apple cider vinegar
  • 1 tablespoon stone ground mustard
  • 0.5 tablespoon dijon mustard
  • 0.5 teaspoon honey
  • 0.25 cup olive oil

INSTRUCTIONS

  • using a food processor and slicing/shaving blade, shred brussels sprouts
  • Using a mandolin, thinly slice shallot
  • In a cast iron skillet over medium-high heat, heat 1 tablespoon olive oil
  • Add sprouts and shallot and cook for 5 minutes, tossing as you go
  • Transfer to a bowl
  • Whisk together vinaigrette ingredients, adding olive oil in last and gradually to emulsify
  • Garnish with pumpkin seeds
Filed in: Salads
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