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Shaved Brussels Sprouts with Browned Butter Vinaigrette

Shaved Brussels Sprouts with Browned Butter Vinaigrette

Rich, nutty browned butter and woodsy notes of sherry vinegar pair perfectly with earthy shredded sprouts. Smoked almonds add salty crunch and tangy dried cranberries add a pop of color.

By Diane UngerDecember 10, 2018

  • Makes
    8 servings
  • Cook Time
    30 minutes
  • Rating

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.

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.

Ingredients
  • 1

    pound Brussels sprouts, trimmed and finely shredded (see note)

  • Kosher salt and ground black pepper

  • ⅔

    cup sherry vinegar

  • 4

    teaspoons whole-grain mustard

  • 8

    tablespoons (1 stick) salted butter

  • ⅓

    cup minced fresh dill

  • 1

    cup smoked almonds, chopped

  • ½

    cup dried cranberries

Step 1

In a large bowl, toss the shredded sprouts with 3/4 teaspoons salt. Let stand for 15 minutes. Meanwhile, in a medium bowl, whisk together the vinegar, mustard and 1/2 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.

Step 2

While whisking, gradually add the browned butter to the vinegar mixture, then continue to whisk to cool the mixture slightly, about 20 seconds. Stir in the dill and ½ teaspoon pepper.

Step 3

Add the smoked almonds and cranberries to the sprouts, then pour the dressing over the mixture and toss well. Let stand at room temperature for at least 15 minutes, or cover and let stand for up to 1 hour. Taste and season with salt and pepper, then transfer to a serving bowl.

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