Aunt Karens Brussels Sprouts Salad Recipes

AUNT KAREN'S BRUSSELS SPROUTS SALAD

Steps:

• Place Brussels sprouts into a saucepan, pour in about 1/2 cup of water, and bring to a boil over medium heat. Cover, and cook sprouts until hot, about 10 minutes. Remove from heat, and drain.
• Mix together the apple cider vinegar, vegetable oil, salt, and black pepper in a bowl; add the cooked sprouts and stir to thoroughly coat with dressing. Refrigerate until chilled, at least 2 hours. Just before serving, mix tomato into Brussels sprouts mixture; sprinkle with parsley.

AUNT KAREN'S BRUSSELS SPROUTS SALAD

Steps:

• Place Brussels sprouts into a saucepan, pour in about 1/2 cup of water, and bring to a boil over medium heat. Cover, and cook sprouts until hot, about 10 minutes. Remove from heat, and drain.
• Mix together the apple cider vinegar, vegetable oil, salt, and black pepper in a bowl; add the cooked sprouts and stir to thoroughly coat with dressing. Refrigerate until chilled, at least 2 hours. Just before serving, mix tomato into Brussels sprouts mixture; sprinkle with parsley.

GLAZED BRUSSELS SPROUTS AND CARROTS WITH ALMONDS

Steps:

• Cook sprouts in a large pot of boiling water for 10 minutes.
• Add carrots and cook for another 4 minutes.
• Drain above.
• In a large skillet heat butter with brown sugar and lemon juice.
• Add sprouts and carrots and cook, stirring, about 5 minutes, or until vegetables are glazed.
• Taste for salt and pepper.
• Toss with chives and toasted almonds.

AUNT KAREN'S BRUSSELS SPROUTS SALAD

Steps:

• Place Brussels sprouts into a saucepan, pour in about 1/2 cup of water, and bring to a boil over medium heat. Cover, and cook sprouts until hot, about 10 minutes. Remove from heat, and drain.
• Mix together the apple cider vinegar, vegetable oil, salt, and black pepper in a bowl; add the cooked sprouts and stir to thoroughly coat with dressing. Refrigerate until chilled, at least 2 hours.
• ust before serving, mix tomato into Brussels sprouts mixture; sprinkle with parsley.