Active Time
20 Mins
Total Time
25 Mins
Yield
Serves 8 (serving size: 3/4 cup)
Greg DuPree

How to Make It

Thinly slice 1 lb. trimmed Brussels sprouts using a mandoline or food processor fitted with the slicer attachment. Transfer sliced Brussels sprouts to a large bowl. Add 6 Tbsp. extra-virgin olive oil, 1 Tbsp. lemon zest, 1/4 cup fresh lemon juice, and 1/2 tsp. crushed red pepper; toss to coat. Add 1 diced Granny Smith or Honeycrisp apple, 2 oz. shredded Parmesan cheese, 1/3 cup toasted and chopped pecans, 1 Tbsp. honey, 1 tsp. kosher salt, and 1/2 tsp. black pepper; toss to coat. Let stand 5 minutes to allow the Brussels sprouts to wilt slightly and the flavors to marry.