Nutty Warm Brussels Sprouts Salad Recipes

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, toss Brussels sprouts, 2 tablespoons of the olive oil and 1/2 teaspoon of the salt until coated. Spread in single layer in pan. Bake 10 to 15 minutes or until just sprouts are tender and lightly browned. Cool 5 minutes.
• Meanwhile, in small bowl, mix sesame oil, remaining 1/2 teaspoon salt, the pepper, shallot, garlic, vinegar and remaining 2 tablespoons olive oil with whisk until blended.
• Transfer Brussels sprouts to serving dish; drizzle with dressing. Sprinkle with cilantro and onions. Serve warm.

Steps:

• Heat butter in a large nonstick skillet over medium heat.
• Add garlic; cook 1 minute or just until golden, stirring constantly.
• Add cracker crumbs; cook 1 minute or until lightly browned, stirring constantly.
• Transfer crumb mixture to a cup.
• Heat oil over medium heat.
• Add brussels sprouts to pan; cook until a tad brown-stir frequently, add 1/4 cup of water and cook until leaves wilt and cores are crisp-tender, stirring frequently- add more water IF needed-takes about 15 minutes.
• Remove from heat, season with salt and pepper, stir in cracker crumbs.
• Top with walnuts or recipe#463068 and cheese.
• Serve warm.

Steps:

• Salad dressing:.
• Mix lemon, honey, white wine vinegar, mustard and shallots in a small bowl. Slowly drizzle and whisk in olive oil until well blended. Adjust seasoning with salt and pepper.
• Crispy Sage Leaves:.
• Heat oil in a small skillet over medium-high heat until hot. Fry 6 to 8 sage leaves at a time until crisp, about 15 seconds. Transfer with a fork to paper towels. Set aside.
• Salad:.
• Heat 1 tablespoon olive oil to a 12-inch skillet and sauté Brussels sprouts and apples until sprouts are just starting to wilt; about 2 to 3 minutes. Transfer to mixing bowl. Heat remaining tablespoon of olive oil and sauté kale just until it turns bright green, about 4 to 5 minutes. Remove from heat and toss with 1/4 cup of salad dressing. Transfer to serving platter. Scatter pomegranate seeds, pecans, shaved Parmesan over salad. Top with crispy sage leaves. Serve warm with remaining dressing on the side.

Steps:

• Trim any damaged leaves from brussels sprouts and trim stem ends. Using a sharp paring knife, make an "X" in the bottom of each sprout. Fill a saucepan fitted with a steamer basket with 1/2 inch water and bring to a boil over high heat. Place brussels sprouts in steamer basket and cook, covered, until crisp-tender, 3 to 4 minutes.
• In a medium bowl, whisk together vinegar, maple syrup, shallots, and mustard; let stand 5 minutes. Slowly whisk in oil and mix until emulsified; season with salt and pepper.
• Add brussels sprouts and nuts to bowl; toss to combine. Serve immediately.