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Shaved Brussels Sprouts with Browned Butter Vinaigrette
In this slaw-like salad, the rich, nutty flavor of browned butter pairs perfectly with the woodsy notes of sherry vinegar. Smoked almonds add salty crunch and dried cranberries stud the shredded Brussels sprouts with color and sweet-tart fruitiness. The fastest, easiest way to shred the sprouts is with a food processor fitted with a thin slicing disk (4 millimeter or thinner). Otherwise, slice them thinly by hand using a chef's knife. The sprouts can be shredded up to a day ahead and refrigerated in a zip-close bag. The dressing can be made up to a day ahead and refrigerated in an airtight container; bring to room temperature before using.
8
Servings
Tip
Don't dress the shredded sprouts without first salting them and letting them stand for 15 minutes. This slightly softens and tenderizes the shreds. And allowing the salad to stand for at least 15 minutes after dressing seasons the sprouts throughout.
30 minutes
Ingredients
-
1
pound Brussels sprouts, trimmed and finely shredded (see note)
-
Kosher salt and ground black pepper
Directions
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01In a large bowl, toss the shredded sprouts with ¾ teaspoons salt. Let stand for 15 minutes. Meanwhile, in a medium bowl, whisk together the vinegar, mustard and ½ teaspoon salt. In a small saucepan over medium-low, melt the butter, then cook, frequently swirling the pan, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 5 to 6 minutes.
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December 31, 2022
Delicious…but use only a fraction of the dressing
Thankfully I read the other comments before I tossed the sprouts with the dressing. You only need maybe 1/4 of the dressing this recipe makes. Following another commenters suggestion, I also added some feta which worked well. This may be obvious, but the recipe doesn’t call out that the dressing will solidify due to all the butter if chilled. You have to make this 15-60 minutes before eating it and not chill it prior to eating.
November 24, 2023
Did not like the dressing
I bought exactly the right ingredients to make this recipe for Thanksgiving. I happened to read the reviews while I was browning the butter, and I’m so glad I did. Based on the reviews, I decided to make the dressing with half of the vinegar just to start. Even with just half of the vinegar, it was very strong and very acidic. It just seemed like too much vinegar for too little butter. In the end, I decided not to use it, and threw together a separate dressing with some olive oil, vinegar and maple syrup.
November 26, 2023
Just needed a little honey
I noticed that the amount of dressing seemed like a lot for 1lb of sprouts so I upped that to 1.5 lbs. I also noticed that the dressing did not have any sweet ingredient (like most vinaigrettes) so after tasting it I added about 2-3 tablespoons of honey. That did the trick to cut the acidity a bit. With these few tweaks it turned out delicious! Our family loved it on thanksgiving. If you do have leftovers you just need to microwave them for about 30 seconds to revive the dressing and bring it back to the right texture
I found this so salty as to be inedible. The salt had the desired effect of tenderizing the Brussel sprouts, but I think they need to be rinsed before being dressed.
I also cut the dressing in half as many commenters suggested and found half the dressing to be the right amount. I would highly recommend using unsalted butter as well.
I don't think I have ever submitted a negative review for a recipe before, as people have different preferences, but this was the worst recipe I have tried in a LOOONNGG time. I bought the most expensive sherry vinegar I could find, made the recipe exactly as written, and served it as a Thanksgiving side dish. I know, I should only use tried-and-true recipes for a special occasion, but I thought I couldn't go wrong with a Milk Street recipe. Truth be told, it was basically inedible. NOBODY liked it (and we are a family of adventurous eaters). I had thought any recipe with a whole stick of browned butter in it would be delicious but with all the vinegar and mustard the butter was overwhelmed into oblivion (except the calories no doubt). Unfortunately this experience will cause me to be skeptical with all future Milk Street recipes. Boo!
I agree with most of the comments about the vinegar. The first time I made it as written but cut back on the vinegar. It was o.k. but not my favorite recipe from Milk Street. I still had some leftover Brussels sprouts so I made it again but made a simple vinaigrette with olive oil and the sherry vinegar (added a little agave syrup as well). Then I added cranberries, feta and thinly sliced red onion (along with the smoked almonds) and it was amazing. Hubby asked for it again!
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