Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Shaved Brussels Sprouts and Apple Salad
Serving Amount
Ingredients
1 pound Brussels sprouts
1 Tbsp. olive oil
Salt and pepper to taste
1⁄2 cup freshly grated parmesan
1⁄3 cup dried cranberries
1⁄3 cup pecans, chopped
Italian, classic or champagne vinaigrette to taste
Instructions
Step 1
1. Preheat oven to 425 degrees F.
Step 2
2. Clean Brussels sprouts then shave with a mandolin or shred with a knife.
Step 3
3. On a baking sheet with parchment paper, add Brussels sprouts and toss with olive oil and salt and pepper to taste. Roast for 7-10 minutes, or until mostly golden and crispy.
Step 4
4. Add all ingredients except dressing to a bowl and toss. Shave a little extra parmesan on top for garnish. If serving immediately, toss in vinaigrette. Otherwise, serve dressing on the side to preserve freshness until served.
