Note: This post is sponsored by Whole Foods Market 365. I received compensated in exchange for this post, however all recipes and opinions are my own.
Happy March! I’m super excited to share this Shaved Brussels Sprouts recipe with you because 1. it is a super tasty way to change up Brussels, and 2. because it’s festive! And by festive, I mean it’s green, and in my book, that counts as festive for St. Patrick’s Day.
I love Brussels sprouts but I have only roasted them in the oven. I recently ate a few shaved Brussels sprouts salads, so I decided to give it a shot, and it was delicious. And sticking with St. Patty’s tradition, I paired it with some corned beef!
This is pretty silly, but I was surprised that I didn’t need to cook the sprouts! I let the shreds meld with the oil/lemon dressing for about an hour, and it broke down the “rawness” of the Brussels sprouts. (that’s a word, right?)
For the dressing, I just used olive oil, garlic, mustard, lemon juice, salt and pepper. This salad is Whole30 compliant, but if you are not on Whole30, I recommend adding a tad of honey and shaved parmesan!
This salad was perfect to balance out a rich and unbelievably delicious corned beef. I have never made corned beef before, but my mom used to make it when I was little, and I always loved it.
Fun fact: “Corned Beef” got it’s name because traditionally, you would cure it by covering it with large kernels of salt that were referred to as “corns of salt”. (they might need to hire a new marketing team…)
Anyway, I was very pleased to find an uncured corned beef (Wellshire’s First Cut Brisket), with no artificial ingredients, and minimally processed at Whole Foods Market 365 in Cedar Park. All the ingredients were pronounceable and were real ingredients. I was a little hesitant to buy corned beef, but I knew I could trust the quality of meat at Whole Foods 365.
I love this store and truly wish I lived closer! There are thousands of organic and non-GMO products, the meat is sourced only from animals raised to animal welfare standards with no added hormones and no antibiotics, and they only carry responsibly farmed or sustainably caught wild seafood.
The store is beautiful and maintains the same quality of Whole Foods Market, but at lower prices. I’m pretty picky when choosing my food, especially meat and fish, but I feel so much better when I buy it here.
Not to mention they have some incredible made-in-house items in the store! I can’t wait to try these pre-cut veggies, and these delicious homemade pastas!!
If you’re looking for a meal for St. Patrick’s Day this year, go swing by Whole Foods Market 365 and grab this Wellshire First Cut Brisket, Brussels sprouts, a few other items, and you’ll be all set!
- 1 lb. Brussels sprouts
- ¼ c. olive oil
- 2 Tbsp lemon juice
- 1.5 Tbsp whole grain mustard
- 2 cloves garlic, minced
- Pinch of salt and pepper
- 1 apple, diced
- 1 cup walnuts, toasted
- Optional: 2 tsp honey + ¼ c. shredded parmesan (not Whole30)
- Using a mandolin, carefully shred the Brussels sprouts. (Hold at the stem)
- Mix olive oil, lemon juice, garlic, mustard, salt and pepper.
- Toss the dressing with the shaved Brussels sprouts. Cover and refrigerate for at least 1 hour.
- Toast the walnuts in a pan (3-4 minutes).
- When ready to serve, toss Brussels sprouts with toasted walnuts and diced apples.
To make the corned beef:
Placed brisket in a pot and fill with water to cover 1 inch above the beef. Bring to a boil and simmer for 2.5 hours. Add carrots and broccoli in the last 10 minutes of simmering. Serve with a shaved Brussels sprouts salad!