Yes....they originally were popular in Belgium...hence the name. A lot of folks don't care for them...I love them. If you overcook sprouts, they release a sulphurous odor ... which is one of the reasons some people don't care for them.
This recipe is for raw sprouts. I prefer them at least slightly cooked myself because they are sometimes a bit strong or bitter to me if raw. But... still love 'em ... however, I do sometimes wish we could all taste fruit and veggies directly from the vine..(or tree or whatever) ... at the peak of freshness and perfectly sun ripened. If wishes were horses, as they say.......
Okay, back to this particular recipe.
I watch a new cooking show called Best Recipes Ever ... they have a ton of great recipes available online... called "tested til perfect". Find them at canadianliving.com
Shredded Brussels Sprout Salad
3 tbsp. light mayonnaise
2 tbsp. grated parmesan cheese
1 tbsp. lemon juice
1 tsp. each Dijon mustard and Anchovy paste ( I omitted the Anchovy paste)
1 large clove garlic, minced
1/2 tsp. Worcestershire sauce
4 cups (1 L ) shredded Brussels sprouts (about 16 sprouts) (she used food processor to shred them)
2 tbsp. each extra virgin olive oil and diced prosciutto or bacon (who needs oil when you have bacon fat? ..hmmm...)
In large bowl, whisk together mayonnaise, cheese, lemon juice, mustard, anchovy paste, garlic, Worcestershire sauce and pepper. Add brussels sprouts, tossing to coat. Set aside.
In skillet, heat oil over medium heat; cook prosciutto until crisp. (I used bacon and no oil of course) Add prosciutto with oil to sprouts mixture, tossing to combine. Let stand for 10 minutes to wilt slightly.
Other option:::: I chose to cut my sprouts in halves and quarters, and toss them into my pan with some slices of almost cooked bacon. Once softened a bit...I turned off heat and added the mayo mixture ...folding into the sprouts. Served it in the nice stainless pan in which I cooked the bacon. Next time I think I will blanch or ever so slightly cook the sprouts first... ooooohhh.... it's a yummy dish.
Creamy mashed potatoes, carrots in broth with fresh parsley....tenderloin with Apple cider ...
Of course, not necessarily one to make every time you enjoy sprouts...but, for special occasions. Or... even as what I call "Sunday on a Monday" as I decided we were having the other day. I didn't do much for supper on the Sunday because the day just got away from me. So, figured, what the heck... I'll do something nice on Monday. I'm home all day.... and with tenderloin as the main dish..it sure doesn't take long to turn out something pretty special....stay tuned for the tenderloin recipe.