Brussels Sprouts and Radish Salad

Continuing my experiments in search of a luscious red and green veggie dish, I tried Brussels sprouts and radishes. This is a delicious, light salad.

• ½ cup yellow onion
• 2 cups shredded Brussels sprouts (measure after shredding)
• 1 cup thinly sliced and chopped radishes
• Lemon
• 3 TBSP Asiago Cheese
• 8 pecans, toasted and chopped

I chopped and mixes the onions, radish, and Brussels sprouts. I squeezed the juice of one fresh lemon, added some salt and pepper and tasted. It was a bit too tart, but I didn’t want to add oil, so I added some cheese which offset the lemon’s tart bite. I added some pecans for texture and a bit of umami.

This was delicious. It’s light and delicate, with just the tiniest bit of cheese to balance the lemon juice and lemons love Asiago cheese and pecans. They are a magical combination that makes any vegetable delicious.

This made four servings since I am experimenting for potluck fixings, not just myself.

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Sautéed Brussels Sprouts and Sun-dried Tomatoes

Brussels sprouts are one of my favorite winter vegetables and since they are in season, I thought it might be fun to come up with a red and green dish with them, experimenting in advance of Christmas. Sun-dried tomatoes are such a rich red, with the bright green of the Brussels sprouts, I decided I had to try it.

• 1 TBSP olive oil
• ½ tsp dried red pepper flakes
• ½ cup yellow onion
• 2 cloves garlic, minced
• 8 oz. Brussels Sprouts, cleaned, ends cut off, and quartered.
• 6 sun-dried tomatoes, sliced
• 1 lemon
• 2 TBSP Asiago cheese grated
• Salt and pepper to taste

1. Heat oil with the dried pepper flakes, infusing its heat into the oil.
2. Add chopped onions and sauté until turning transparent.
3. Add garlic, stir quickly.
4. Add Brussels sprouts and sauté, stirring occasionally for 3 to 5 minutes. Add pepper but withhold the salt until after you add the sun-dried tomatoes. (They can get really salty depending on the brand and you will want to taste it with the tomatoes before you add any salt.)
5. Add juice of 1 lemon and sun-dried tomato strips. Cook until the liquid is absorbed.
6. Add grated cheese and stir quickly. It will melt right in.

This actually made two generous servings, so I have one to reheat. It’s very umami with the cheese giving it a bit of nutty creaminess. The sun-dried tomatoes add a bit of sweetness and tartness at the same time. It’s a very comforting side dish.

I can imagine it with a bit more of a Mediterranean vibe by adding some black olives. You could also use parmesan instead of Asiago, I just prefer Asiago myself. It’s just a bit nuttier. This is fast and simple, taking less than ten minutes from start to finish.