Tangy Brussels Sprouts Salad

I never ate Brussels sprouts until 2011. . .and now I can’t get enough.  I don’t know why they get such a bad rap; they are amazing!  You can eat them raw, shaved in a salad, sauteed, steamed, roasted. . . and they taste delicious no matter what.  I recommend the salad below served with steak. Or scallops seared in grassfed butter.  Not to get too specific.  But I’m pretty sure that meal for dinner guarantees a benchmark WOD PR the next day. . .much like how wearing a Three Wolf Moon shirt guarantees a PR (but only for powerlifts).  Straight-up science.

Tangy Brussels Sprouts Salad
1. Take about a pound of Brussels sprouts, cut them in half and toss them in oil (olive or grapeseed, some pepper, salt to taste)
2. Spread them on a tray. Roast them at 400 degrees until browned
3. While they’re browning, thinly slice 1/3 of a red onion, and let pieces sit in a bowl in a big puddle of balsamic vinegar to absorb the flavor
4. Add browned sprouts to onions. Chop half a Granny Smith apple, and toss that in as well.
5. Yum yum.

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