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.

  • November 21, 2012 - 1:02 am

    Kulsum@journeykitchen - Happy Thanksgiving B! This certainly looks spectacular.ReplyCancel

  • November 21, 2012 - 1:36 am

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

  • November 21, 2012 - 2:20 am

    Kimberley - 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

  • November 21, 2012 - 4:21 am

    Ana Cooks - so healthy and so YUM!!!ReplyCancel

  • November 21, 2012 - 4:24 am

    Mike - 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

  • November 21, 2012 - 6:22 am

    Katrina @ Warm Vanilla Sugar - Love this simple salad! Yum!ReplyCancel

  • November 21, 2012 - 8:33 am

    Jenny @ BAKE - 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

  • November 21, 2012 - 9:05 am

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

  • November 21, 2012 - 9:34 am

    Cara - Happy Thanksgiving, Brian!!ReplyCancel

  • November 21, 2012 - 9:38 am

    Bev @ Bev Cooks - I want to live inside your mouth.ReplyCancel

  • November 21, 2012 - 9:55 am

    Lora @cakeduchess - 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

  • November 21, 2012 - 3:00 pm

    Jayne Rivera-Lynch - This sounds wonderful! Happy Thanksgiving! ReplyCancel

  • November 21, 2012 - 3:00 pm

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

  • November 21, 2012 - 4:17 pm

    MikeVFMK - 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

  • November 21, 2012 - 5:08 pm

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

  • November 21, 2012 - 5:53 pm

    Amanda Green Bottoms - Gorgeous. Happy Thanksgiving!ReplyCancel

  • November 21, 2012 - 6:10 pm

    Laura - 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

  • November 21, 2012 - 6:32 pm

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

  • November 21, 2012 - 10:17 pm

    Andrew Frishman - MMMNnnnnn. . . I LOVES me some Brussel Sprouts,

    ¡Véte aquí mi pequeño repollo!ReplyCancel

  • November 22, 2012 - 12:49 am

    Denise Woodward - 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

  • November 22, 2012 - 6:51 am

    Joanne - 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

  • November 23, 2012 - 1:58 pm

    alison @ Ingredients, Inc. - this looks like a great way to make Brussels Sprouts!!ReplyCancel

  • November 24, 2012 - 8:56 am

    Lori @ RecipeGirl - 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

  • November 24, 2012 - 11:50 am

    Compelling Chef - 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

  • November 25, 2012 - 4:28 pm

    Laura (Tutti Dolci) - I recently fell for brussels sprouts – what a tasty way to enjoy them!ReplyCancel

  • November 25, 2012 - 7:13 pm

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

  • November 26, 2012 - 5:13 pm

    Jamie Schler - 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

  • November 26, 2012 - 8:31 pm

    The Food Hound - 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

  • November 27, 2012 - 1:54 am

    Nan Maniscalco - 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

  • November 30, 2012 - 6:33 pm

    High Five Fridays: Weekly Meal Plan, Super Salads - […] all of Ottolenghi’s food, it is vibrant and interesting with pops of color, flavor, and texture.Shredded Brussels Sprouts with Walnuts. Rustic, hearty, and simple. I’m looking forward to trying this Brussels sprouts salad. Walnuts […]ReplyCancel

  • March 13, 2013 - 7:33 pm

    Wendy - You forgot to mention the walnuts in your directions!ReplyCancel

    • November 15, 2014 - 4:42 pm

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

  • September 20, 2013 - 11:07 pm

    9 Brussels Sprouts Recipes to Make Anyone a Believer : Be Live….. - […] things elementary with this salad recipe from Brian during A Thought For Food. With so most flavor, you’d never theory it’s done with […]ReplyCancel

  • November 17, 2013 - 10:20 am

    10 Vegan Thanksgiving Recipes - […] Seed Crusted {9} Green Beans with Beech Mushrooms & Olives {10} A Thought for Food Shredded Brussels Sprouts with […]ReplyCancel

  • January 6, 2014 - 10:56 am

    Chickpeas a la Provence | watch hatch fly - […] served my dinner alongside this raw Shredded Brussels Sprouts Salad with Walnuts just because it’s my new favorite thing and I’ve been making it a lot […]ReplyCancel

  • September 21, 2014 - 6:13 pm

    7 COSAS QUE NO DEBEN FALTAR EN TU MESA ESTE DIA DE ACCION DE GRACIAS | the sweet molcajete - […] O ¿qué tal estas Coles de Bruselas Ralladas con Nueces? Encuentren la receta en A Thought For Food. […]ReplyCancel

  • February 14, 2015 - 5:28 pm

    The Miniaturist | cooking with the book club - […] Cheese, Nuts, and Dried Fruit Shredded Brussels Sprouts Salad Pork Tenderloin with Brandy Soaked Raisins Fluffy Mashed Potatoes Dutch Chocolate Chocolate […]ReplyCancel

  • November 27, 2012 - 3:36 am

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

  • November 27, 2012 - 3:37 am

    A Thought For Food - Thank you darling! Hope you had a happy and healthy Thanksgiving!ReplyCancel

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