Ingredients25 m servings 336
- Remove about 1/4 the Brussels sprouts and thinly cut cross-wise with a knife; add back to the remaining shredded Brussels sprouts.
- Whisk olive oil, lemon juice, lime juice, chives, thyme, and salt together in a bowl until dressing is smooth; set aside for flavors to blend, about 5 minutes.
- Toss Brussels sprouts and hazelnuts together in a large bowl. Drizzle dressing over Brussels sprouts mixture; lightly toss to coat. Add blue cheese; toss to coat.
- Cook's Note:
- Aged Jack cheese or Parmesan cheese can be substituted for the blue cheese.
Per Serving: 336 calories; 28.1 16.8 10.5 7 161 Full nutrition
ReviewsRead all reviews 5
I used feta rather than blue cheese ... personal preference. Also, I would toast and possibly candy the hazelnuts before adding. The dressing is so tart (and I love tart things) that it can come...
I substituted walnuts and feta cheese in this recipe. I added 3 tablespoons of honey and 1 cup of dried cranberries as I felt the taste needed some added sweetness to balance the savory. I reco...
Great flavor. Light and crunchy. Used as side dish in conjunction with Beef Wellington. Only thing I would do differently is would make 1 and 1/2 times the dressing. Felt the sprout mixture c...