I disliked brussels sprouts as a child. Mind you, I loved cabbage to the point I begged my mother to make sauerkraut almost weekly. That said, I felt validated in my sprout-loathing as the edible buds topped the most-disliked vegetable list nearly every year. Nothing changed until I married my husband, who happened to adore the little cabbages. I experimented with roasting, glazing, but this recipe is my favorite. It shines for hours on a buffet, works layered in a sandwich, but I think it’s best paired with a savory roasted entree.
Before you begin, please note you will need a food processor for this recipe.
Wash and process brussels sprouts.
Toss with sea salt and rest 15 minutes.
Combine mustard, lemon juice, olive oil and garlic.
Toss brussels sprouts and parsley in dressing, until well-covered.
Top with almonds and avocado.
Naturally low-carb & gluten-free.
