We are asked about how to take fresh ingredients into the backcountry constantly. We have a list of go-to tough veggies that we usually recommend, but Brussels sprouts, though hardy, are not on it. Except for around Thanksgiving.
Even around the holidays, Brussels sprouts can be hard to sell, but this recipe will do it, and it will be wonderful to have something fresh and crunchy to add to your menu.
No cooking is required for this recipe, making it an easy side or appetizer. We like it best on crackers, hearty bread, or Melba toasts.
Brussels Sprouts Crostini
Yield1 cup (about 12 crackers/toasts)
Prep Time / Cook Time/
Activity GuideBackpacking, Bike Touring
- 12 crackers or Melba toasts
- 1 cup fresh Brussels sprouts, shredded
- 1 tablespoon champagne vinegar
- 2 tablespoons dried cranberries
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Small bowl
- Festive oversized napkin or bandana, for serving
Note: Leave Brussels sprouts whole and shred by finely slicing once you arrive at camp if you will be traveling someplace warm to ensure they don’t go bad as fast.
- Combine shredded Brussels sprouts with cranberries, salt, pepper and vinegar. Let stand to absorb the flavor for about 5 minutes.
- Scoop 1-2 tablespoons of the Brussels sprouts mixture onto the toasts, and serve atop a festive oversized napkin or bandana.