Crunchy Sweet Brussels Sprout Salad

You either love Brussels sprouts or you don't. I happen to like them, most especially as I uncover preparation options (warm and cold) that go beyond steaming, adding butter and seasoning to taste (though I enjoy them this way too). First I had to tackle the origin of its spelling, was it brussel or Brussels? Just because I'm geared that way as an info junkie. A quick search with Wikipedia delivered the answer to that question. Forerunners to modern Brussels sprouts were likely cultivated in ancient Rome, sprouts as we now know them were grown possibly as early as the 13th century in what is now Belgium. Even more interesting is the connection to our beloved state of Louisiana as production of Brussels sprouts in the United States began around 1800, when French settlers brought them to Louisiana. Coring brussels is easy with a vegetable peeler tip and tossing the shreds in a pan with olive oil and a few simple ingredients is a real snap. What I most enjoy about this particular preparation is the vibrant green, crisp and sweet combination of the ingredients (served warm). Next preparation option to try is a cold salad with bacon and a creamy-style dressing. One can not overlook that Brussels sprouts come with an aromatic essence that some find distasteful, sad but true these divine morsels of goodness do pack a lingering pungent aftermath. From my perspective one has several options at this juncture to continue to enjoy these lovelies...light a match, spring for some smelly candles or pop some buttery popcorn in the microwave.

Thank you Sunny Anderson for this easy recipe: http://www.foodnetwork.com/recipes/crunchy-sweet-brussels-sprout-salad-recipe/index.html