Heidi Swanson’s shredded Brussels sprouts and apples – Recipe Test Drive

Nothing can beat oven-roasted Brussels sprouts, though I do think some of Heidi's ideas can combine with roasted sprouts beautifully.

I love Brussels sprouts. My favorite way to cook them is roasted in the oven and then drizzled with a touch of aged balsamic or maple syrup. After trying Heidi Swanson’s recipe for shredded Brussels sprouts and apples … roasted is still my favorite way. Really, I adore Brussels sprouts (and Heidi’s recipes too) so much that I’d probably eat them raw with a side of olives, but Heidi’s recipe is not going to convince a Brussels sprout on-the-fencer to join the minority of Brussels sprouts lovers.

I didn’t think sauteing the sprouts made them tender enough or brought out their delicately strong flavor enough. While they paired fine with the other ingredients in the recipe (pine nuts, apples, maple syrup….) I just didn’t find it special enough.

What I would try next time is roasting my Brussels sprouts as I normally do, along with some apple chunks. Then I’d toss with some pine nuts and pecorino romano before drizzling with aged balsamic. I think this would bring together the best parts of my favorite way to serve Brussels sprouts with Heidi’s ideas.