Shaved Brussels Sprouts

It's a rare thing that I look at a menu, see an item with the main ingredient of brussels sprouts and say to myself, "yes, I think I'll order that!"

It's probably just as rare that you ask your server what they think of a brussels sprouts dish and have them respond, "ooh, that's one of my favorites!"

But that's just what happened when SPH and I had a dinner out at Catch 54 Restaurant recently.

Maybe it was the setting of where we were eating:

or the fact that SPH and I were alone, without the boys.  Maybe those things helped, but honestly, they were the best brussels sprouts I'd ever eaten.

Once we were home, I started thinking about how I might replicate the recipe when, during my "restock the kitchen post-vacation shopping trip" I found these:

I bought the bag, brought it home, and got crackin' on coming up with a recipe.  I think this comes pretty close, although my kitchen can't hold a candle next to the view at Catch 54.

Shaved Brussels Sprouts

1 - 16 ounce bag, shaved brussels sprouts
1/2 cup apple cider vinegar
1 tablespoon canola oil
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup thinly sliced red onion
1/4 cup grated pecorino romano cheese
1/4 cup shelled pistachios

Mix the brussels sprouts, vinegar, oil, honey, salt, pepper and red onion in a bowl:

Let marinate either overnight or at least 1-2 hours before serving.

Before serving, add the cheese and toss well:

Add the pistachios, if desired, and serve:

Serves 6-8 as a side dish.

Life is sweet,
SPC