A warm, caramelized Brussels sprout salad that even sceptics will enjoy. Shaved sprouts are quickly sautéed with shallots until lightly golden, then finished with Della Terra Sicilian Lemon Balsamic and a drizzle of Lemon Olive Oil for brightness. Shaved Parmesan and pine nuts add richness and texture to every bite.
Prep: 15 minutes
Cook: 10 minutes
Makes: 6 servings (as a side)
Ingredients
- 1 lb Brussels sprouts, stem ends trimmed
- 2 large shallots, thinly sliced
- ¼ cup shaved fresh Parmesan cheese
- ¼ cup Della Terra Premium Extra Virgin Olive Oil
- 1 tbsp Della Terra Italian Lemon Olive Oil
- 2 tbsp Della Terra Sicilian Lemon White Balsamic (or Pinot Noir White Balsamic)
- 2 tbsp pine nuts (optional)
- Sea salt and fresh ground pepper, to taste
Instructions
- Shave or thinly slice Brussels sprouts using a mandolin, food processor slicing disc, or a sharp knife.
- Heat Premium Extra Virgin Olive Oil in a large sauté pan over medium-high heat.
- Add shallots and sauté until they begin to caramelize lightly at the edges.
- Add shaved Brussels sprouts and cook, stirring frequently, until just softened and lightly caramelized.
- Add Sicilian Lemon Balsamic and season with salt and pepper. Toss well to combine.
- Transfer to a serving dish and drizzle with Lemon Olive Oil.
- Top with pine nuts and shaved Parmesan cheese before serving.