The Best Side Dish for Easter Sunday: Brussels Sprouts Salad

One of the highest compliments a person can pay you if you’re a registered dietitian food blogger is when they admit that they “thought” they didn’t like a certain vegetable… until you cooked it for them.

This has happened to me twice. Both times, the veggies being served were Brussels sprouts.

Early in my food career when I was working at Cooking Light magazine, I made a Brussels sprouts gratin for Christmas. My dad swore he didn’t like Brussels sprouts, but being the easy-going guy that he is, he tried it.

Reaction? He now admits he likes Brussels sprouts.

One time, a few years ago, my mother-in-law was eating dinner with us and I served a variation of a Balsamic Roasted Brussels Sprouts and Apples recipe I used to make by memory.

Reaction? She admitted she likes Brussels sprouts… when I cook them. (I can’t promise she’d be willing to try others.)

I’m not ashamed to admit we have Brussels sprouts A LOT at my house. I find them to be simply too easy not to enjoy. Sometimes, we go with the salad you see here today… other times, it’s this little simple Sauteed Brussels Sprouts recipe on deck.

The key to creating a Brussels sprouts dish everyone can love like today’s new Brussels Sprouts Salad is, in my opinion, based on these three things:

• Cutting them in half to “let the bitter out.” A tip I learned back in those days at Cooking Light.
• Using fresh over frozen. I love frozen veggies, but in this case, I truly believe unless you’re a natural Brussels sprouts lover, fresh is your best bet.
• Adding a little sweetness to whatever dish you’re preparing to counteract the bitterness.

It’s really not rocket science, but it is effective. You try it at your house and see if you are getting Brussels sprouts compliments, too!

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