1 pound trimmed Brussels sprouts
6 Tbsp. extra-virgin olive oil
1 Tbsp. lemon zest
1/4 cup fresh lemon juice
1/2 tsp. crushed red pepper
1 diced Granny Smith or Honeycrisp apple
2 oz. shredded Parmesan cheese
1/3 cup toasted and chopped pecans
1 Tbsp. honey
1 tsp. kosher salt
1/2 tsp. black pepper
Thinly slice Brussels sprouts using a mandolin or food processor fitted with the slicer attachment. Transfer sprouts to a large bowl. Add olive oil, lemon zest, lemon juice, and red pepper. Toss to coat. Add apple, Parmesan cheese, pecans, honey, salt, and pepper. Toss to coat. Let stand 5 minutes to allow the Brussels sprouts to wilt slightly and the flavors to marry.
We thank southernliving.com for this recipe.
Have you tried this recipe? Tell us how it turned out!