Its time to ditch that tired green bean casserole! I wanted to create a side dish for Thanksgiving that uses local, seasonal ingredients. The oven and stove top are in high demand, a cold Shaved Brussels Sprouts salad that can be assembled in advance, dressed just before service, fits the bill perfectly.

Shaved Brussels Sprouts 

24 clean, trimmed and drip drying Brussels Sprouts

1/2 cup walnuts, chopped and toasted

1 cup freshly grated Parmesan cheese, I used Golden Glen Creamery

1/4 cup Honey Infused Apple Cider Vinegar

1/4 cup safflower oil

1/2 -1 tsp 21 Acres Honey Dijon Mustard

salt and pepper

optional: Handful dried cranberries

The idea is to shave the Brussels thinly; you can use a mandolin or #2 blade on the food processor. In a large bowl, add shaved sprouts, parmesan, walnuts, cranberries (if using), and a pinch of salt.  Combine honey vinegar, oil, Dijon (to taste) salt and pepper in a jar.  Shake until fully combined.  Pour dressing over Brussels just before serving.  Toss together and share.

I hope you enjoy this worthy side.  Happy Thanksgiving!

See you in the Market, — Meghan