Warm Brussels sprout salad with leek and red pepper

Thinly-sliced sprouts a stellar salad component!

I have to confess that I have never been a big fan of Brussels sprouts so I was a little intimidated when I saw a box of them from the Avonmore Berry Farm stall at the Ottawa Farmers’ Market in my Farmers’ Feast Challenge basket. Despite a lifelong love of other cruciferous vegetables, especially broccoli, cabbage and bok choy, I have consistently avoided these little green orbs. I suspect it was the bitter, sulphurous odour they give off (not to mention the corresponding taste) when they are overcooked. At any rate, I will be ignoring these humble sprouts no more. Packed with nutrition, they are also exceptionally delicious when prepared with a little care. This pretty salad is a winner.


  • 1 tablespoon (15 mL) olive oil
  • 1 1/2 cups (375 mL) thinly sliced leeks (white and light green portion only)
  • 1 cup (250 mL) thinly sliced red pepper
  • 1 pint (approximately 225 grams) Brussels sprouts
  • 1/2 teaspoon (2.5 mL) coarse sea salt
  • 2 teaspoons (10 mL) fresh thyme leaves
  • 1 tablespoon (15 mL) olive oil
  • 1 – 2 teaspoons (5 – 10 mL) maple syrup, to taste
  • 2 tablespoons (30 mL) apple cider vinegar
  • 1 teaspoon (5 mL) Dijon mustard
  • 1/4 cup (60 mL) Parmesan shards


  • Trim the stem ends of the Brussels sprouts then slice them thinly (1/4 inch / .3 cm or less) from top to bottom. You should get about 2 1/2 cups (625 mL) of sliced Brussels sprouts.
  • In a small jar with a tight fitting lid, combine thyme leaves, olive oil, maple syrup, cider vinegar and Dijon. Cover and shake until well blended. Set aside.
  • In a large, shallow pan (use a wok if you have one), heat oil over medium-high heat. Add sliced leeks and red peppers. Sauté for 4 – 5 minutes, stirring often, until tender.
  • Add sliced Brussels sprouts and salt to the pan and cook for 3 – 4 minutes, stirring often, until the sprouts are turning bright green and the thickest slices are just barely tender. Don’t overcook the sprouts as this will give them a bitter taste.
  • Transfer the cooked vegetables to a serving bowl. Drizzle with dressing and toss. Sprinkle with parmesan and serve.

Serves 4.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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