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Source: Better Homes and Gardens


Recipe Summary

25 mins
about 6 cups


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; fat 12g; cholesterol 5mg; saturated fat 2g; carbohydrates 6g; mono fat 8g; poly fat 1g; insoluble fiber 3g; sugars 2g; protein 5g; vitamin a 388.3IU; vitamin c 37.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.5mg; vitamin b6 0.2mg; folate 36.4mcg; vitamin b12 0.1mcg; sodium 146mg; potassium 264mg; calcium 85mg; iron 1.2mg.