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Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Trim stems and remove any wilted outer leaves from Brussels sprouts. Thinly slice sprouts.* In a microwave-safe dish combine Brussels sprouts and the water; cover with vented plastic wrap. Microwave on 100% power (high) about 3 minutes or until sprouts are bright green, stirring once. Drain in a colander. Rinse with cold water to cool; drain again. Pat dry with paper towels or use a salad spinner to dry.

  • In a large bowl combine Brussels sprouts, hazelnuts, and the 1/2 cup shredded cheese. For dressing, in a small screw-top jar combine vinegar, oil, salt, and pepper. Cover and shake well to combine. Pour dressing over sprouts mixture; toss gently to coat. If desired, top with shaved cheese.


To thinly slice Brussels sprouts, use the thin slicing blade of a food processor. Or halve the sprouts lengthwise with a sharp knife, then place halves, cut sides down, on the cutting board and cut into thin slices.

Nutrition Facts

141 calories; 12 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 5 mg cholesterol; 146 mg sodium. 264 mg potassium; 6 g carbohydrates; 3 g fiber; 2 g sugar; 5 g protein; 0 g trans fatty acid; 388 IU vitamin a; 37 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 85 mg calcium; 1 mg iron;


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