Haley Rowe-Kadow

Crunchy Shaved Brussels Sprouts

 I created this recipe after one of my favorite lunch spots in New Orleans closed. Il Posto was this tiny little Italian-inspired cafe that opened up near my house. For 10 years I enjoyed many many prosciutto sandwiches and brussels sprouts salads in their quaint sunny little space. I would often study there for hours and hours in college, rewarding myself with treats from the menu. This recipe is an ode to the little cafe I miss so dearly. It’s the perfect fall/winter salad: crunchy, salty, garlicky, great to bring to those usually-oh-so-beige Thanksgiving and Christmas feasts. Last year, I caught someone squirreling away an extra portion for tomorrow’s lunch.

You’ll Need:

  • 6 cloves of garlic
  • ¼ cup olive oil
  • 1-2 bundles of
  • brussels sprouts
  • 1 cup parmesan, shredded
  • 1 cup roasted, salted, shelled sunflower seeds
  • 1 juicy lemon ~ 2 tbsp
  • 1 tsp garlic powder


  1. Start by slicing 6 cloves of garlic. You want them to be even, little chips. Throw them into a saucepan over medium heat with just enough olive oil to cover. Have a spider(link) and paper towel covered plate ready and pull the chips when they are just turning golden.
  2. While the oil you used to fry cools, grab your mandolin and start shaving the brussels. You can use the whole sprout in this salad but I personally don’t use the nubby bottoms.
  3. Add sprouts to a large mixing bowl along with 1 cup shredded parm and 1 cup sunflower seeds.
  4. Whisk together cooled oil, 2 tbsp fresh olive oil, 2 tbsp lemon juice, 1 tsp garlic powder, salt, & pepper.
  5. Add your lemon and oil dressing and toss. Here is the most important part: taste it! Too flat? Add more lemon or salt. Too zingy? Add a touch more oil. It should be decidedly lemony and garlicky.
    Right before you serve, add the garlic chips to the top.


-For a party I would double triple this recipe.

-Watch the garlic chips carefully, if they burn, throw the whole batch away and start over. Burnt garlic is a very difficult flavor to hide.

 As any good friend would tell you. PLEASE please be so careful when you use a mandolin. As a person who has accidentally shaved off a good chunk of my finger on one of these things, I can tell you: it’s awful. My advice is to not get distracted- if that’s not possible maybe slice by hand or use a food processor with the shredding attachment. Just know the mandolin-ed sprouts are texturaly superior.

Trader Joes has large, cheap bags of shelled sunflower seeds. Highly recommend them for nuts & seeds on a budget

Substitutions: you could sub sunflower seeds for almonds, pistachios, or hazelnuts, just make sure they’re toasted, salted, & crushed.