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Shredded Brussels Sprouts with Walnuts

It’s hard to believe that Thanksgiving has arrived.  This last weekend, Eric and I hosted our annual Friendsgiving feast.  It’s a tradition that I cherish… to have some of our closest friends gather around the table, eating, drinking, laughing… it warms my heart.

Every year, as we sit down to eat, I ask everyone to say what they are thankful for (something my parents have us do each year at our family dinner).  However, this year we completely forgot to do this.  If I had remembered, this is what I would have said:

I’m so happy to have all of you around our table tonight.  This has been a year of transitions… not just for me, but for all of us.  Some have transitioned to new jobs.  Some have moved apartments.  Some have started new relationships.  These changes are not always easy… and they can often be frightening.  But I’m so thankful for our friendship and the love and support we all have for one another.  We may not always be able to see each other as much as we’d like… but we are still a unit.  Even if it’s just the idea of knowing that you’re in my life.  That is all I need to keep going.

Thank you, dear readers, for continuing on this journey with me.  Know that your presence keeps me going.  I hope all of you have a very happy and healthy Thanksgiving.

 Shredded Brussels Sprouts with Walnuts

(adapted from Saveur, serves 4 as a side)


1 lb. Brussels sprouts

2 tbsp. whole-grain mustard

4 tbsp. fresh lemon juice

½ cup extra-virgin olive oil

Kosher salt and fresh-ground black pepper

1/2 cup shelled walnuts, chopped


1. Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don’t have a food processor, you can slice the sprouts using a mandoline, or very finely by hand.)

2. In a large bowl, whisk together the mustard, lemon juice, and olive oil. Add the shredded Brussels sprouts and toss to coat.  Season to taste with salt and pepper. Top with walnuts.

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  • Kulsum@journeykitchenNovember 21, 2012 - 1:02 am

    Happy Thanksgiving B! This certainly looks spectacular.ReplyCancel

  • Kathy - Panini HappyNovember 21, 2012 - 1:36 am

    A simply beautiful salad and a lovely sentiment to go along with it. Happy Thanksgiving to you, Brian!ReplyCancel

  • KimberleyNovember 21, 2012 - 2:20 am

    I love the sentiment, Brian. My dad had us do the same thing growing up – say what we were thankful for – and always squirmed against it, which is so lame in retrospect. Happy Thanksgiving to you!ReplyCancel

  • Ana CooksNovember 21, 2012 - 4:21 am

    so healthy and so YUM!!!ReplyCancel

  • MikeNovember 21, 2012 - 4:24 am

    I don”t know why but I always struggle when it comes to cooking Brussels sprouts. It might have something to do with the fact that I’m scared that they might turn out mushy; and for some reason they also do.
    Gonna give your recipe a go in the hope that I will finally might get into terms with this veggieReplyCancel

  • Katrina @ Warm Vanilla SugarNovember 21, 2012 - 6:22 am

    Love this simple salad! Yum!ReplyCancel

  • Jenny @ BAKENovember 21, 2012 - 8:33 am

    this is the first raw sprout recipe I’ve seen this season! this looks incredible! I’m going to have to sneak make it and see if my OH notices :)ReplyCancel

  • Sommer@ASpicyPerspectiveNovember 21, 2012 - 9:05 am

    Just gorgeous! You know I’ve never shredded brussels sprouts–need to try that!ReplyCancel

  • CaraNovember 21, 2012 - 9:34 am

    Happy Thanksgiving, Brian!!ReplyCancel

  • Bev @ Bev CooksNovember 21, 2012 - 9:38 am

    I want to live inside your mouth.ReplyCancel

  • Lora @cakeduchessNovember 21, 2012 - 9:55 am

    Raw brussel sprouts are so refreshing and this salad is a great idea. I think I now will make two different brussel sprout options for tomorrow. Happy Thanksgiving to you and your family:)ReplyCancel

  • Jayne Rivera-LynchNovember 21, 2012 - 3:00 pm

    This sounds wonderful! Happy Thanksgiving! ReplyCancel

  • EileenNovember 21, 2012 - 3:00 pm

    These brussels sprouts look so good! I love the idea of combining them with crunchy nuts. :)ReplyCancel

  • MikeVFMKNovember 21, 2012 - 4:17 pm

    Now this a side dish fit for a king. I love brussels sprouts and can imagine how wonderful they taste when shredded and mixed with mustard, lemon juice and walnuts. Be still my heart. And happy Thanksgiving friend!!ReplyCancel

  • JulieDNovember 21, 2012 - 5:08 pm

    Ditto to your sentiments. This year has been a huge year of changes for sure! Happy Thanksgiving, Brian!!ReplyCancel

  • Amanda Green BottomsNovember 21, 2012 - 5:53 pm

    Gorgeous. Happy Thanksgiving!ReplyCancel

  • LauraNovember 21, 2012 - 6:10 pm

    Such a simple and lovely sentiment. So confident I could handle that whole bowl of brussel sprout-y goodness myself too. Looks so good. Happy thanksgiving to you!ReplyCancel

  • BunkycooksNovember 21, 2012 - 6:32 pm

    Yes, it has been a year with many changes and events to be thankful for. Have a very Happy Thanksgiving!ReplyCancel

  • Andrew FrishmanNovember 21, 2012 - 10:17 pm

    MMMNnnnnn. . . I LOVES me some Brussel Sprouts,

    ¡Véte aquí mi pequeño repollo!ReplyCancel

  • Denise WoodwardNovember 22, 2012 - 12:49 am

    Happy Thanksgiving to you and Eric! I am happy to be here sharing this crazy delicious journey together that we call blogging! Keep safe and warm this weekend!ReplyCancel

  • JoanneNovember 22, 2012 - 6:51 am

    Happy Thanksgiving to you to Brian!! These shredded brussels sound delicious. I love that you paired them with a mustard sauce…the perfect combination!ReplyCancel

  • alison @ Ingredients, Inc.November 23, 2012 - 1:58 pm

    this looks like a great way to make Brussels Sprouts!!ReplyCancel

  • Lori @ RecipeGirlNovember 24, 2012 - 8:56 am

    I need this for dinner tonight!!! Is it weird to be strangely in love with Brussels Sprouts? I know so many people dislike them. I love ’em!ReplyCancel

  • Compelling ChefNovember 24, 2012 - 11:50 am

    I love the sounds of this recipe. Brussels sprouts are expensive here, but I imagine I could substitute another cruciferous vegetable–or I might spring for the sprouts! Thanks so much.ReplyCancel

  • Laura (Tutti Dolci)November 25, 2012 - 4:28 pm

    I recently fell for brussels sprouts – what a tasty way to enjoy them!ReplyCancel

  • sippitysupNovember 25, 2012 - 7:13 pm

    Pretty sprouts! Happy (post) Tgives to you as well. GREGReplyCancel

  • Jamie SchlerNovember 26, 2012 - 5:13 pm

    Happy Thanksgiving to both of you. No Thanksgiving here at all and it makes me sad thinking of being in the US, surrounded by good friends to feast and talk and laugh. And I love the idea of shredding brussel sprouts like this! They look delicious!ReplyCancel

  • The Food HoundNovember 26, 2012 - 8:31 pm

    I’ve never thought to do raw Brussels sprouts! I’ve only ever had them cooked, but I LOVE shredding them. I bet the lemon-mustard vinaigrette is perfect.ReplyCancel

  • Nan ManiscalcoNovember 27, 2012 - 1:54 am

    I’m confused on the “Add the kale and shredded Brussels sprouts and toss to coat. Season to taste with salt and pepper.”? Did I miss the Kale part?ReplyCancel

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  • WendyMarch 13, 2013 - 7:33 pm

    You forgot to mention the walnuts in your directions!ReplyCancel

    • KimberlyAnneNovember 15, 2014 - 4:42 pm

      No, he didn’t…very last line of directions, “top with walnuts”ReplyCancel

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  • A Thought For FoodNovember 27, 2012 - 3:36 am

    Awwww! Happy Thanksgiving! You are welcome at our Thanksgiving table any time (if you are ever in this direction this time of year).ReplyCancel

  • A Thought For FoodNovember 27, 2012 - 3:37 am

    Thank you darling! Hope you had a happy and healthy Thanksgiving!ReplyCancel

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