This might be my most favorite Brussels sprout recipe of all time. I made this on Friday night to go with some fish (oven roasted cod) and we decided to make more for Sunday night’s dinner. Brussels sprouts haters would probably even like this! It looks like a tasty little salad on the plate. Who doesn’t like a tasty little salad?

This will make enough for two people — double the recipe as needed. The only thing is that the original recipe said to discard the cores, which made me a little sad. I also found that getting the little leaves off was kind of a pain after a while. I may try this next with pulling off some of the big leaves at first and then shredding most of the sprout to use as much of each sprout as possible. The sprouts I used were on the small . . . → Read More: Brussels Sprouts with Lemon & Pistachios + A Stocking Stuffer Breakfast