I had been tempted to do this for years and finally made the leap: combining two classic Thanksgiving side dishes into one.
The only thing I might like better than Brussels sprouts roasted to a crisp are thinly sliced raw Brussels sprouts dressed with a bright vinaigrette and toasted nuts. This salad takes a little more time to make than the usual shaved sprouts salad, but the extra work is worth the flavor and texture combination of nutty brown butter vinaigrette, crunchy Brussels sprouts, crisp slices of sweet apple and toasted hazelnuts. And unlike most salads, it tastes even better the day after it's made.
Best eaten the same day they are cooked, but can be served at room temperature.
All those people who claim to hate Brussels sprouts will like this.