WARM BRUSSELS SPROUT SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring often, until rendered and crisp, about 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
- Increase the heat to medium high and add the Brussels sprouts, 1/2 teaspoon salt and a few grinds of pepper to the pan. Cook, stirring often, until bright green and slightly wilted, 2 to 3 minutes. Remove from the heat and drizzle in the vinegar; toss well to coat. Transfer to a bowl and top with the pancetta.
WARM BRUSSELS SPROUT SALAD WITH SMOKED FETA AND CANDIED PECANS
This recipe came to The Times by way of Amy Lawrence, and her husband, Justin Fox Burks, who developed it for their blog, the Chubby Vegetarian. The trick to this salad is to blanch the brussels sprouts in salty water to remove the bitterness. The candied pecans combined with smoky feta creates a heavenly dish. "Even the little kids eat it,'' said Ms. Lawrence.
Provided by Tara Parker-Pope
Categories salads and dressings, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Start by tearing apart the brussels sprouts. Cut off about 1/3 of the stem end and pull the leaves apart; this takes some time, but it's worth it. Start by pressing outward with your thumbs on the cut side. This will yield the largest leaves and make for a fluffier salad. When you get to the core, just split it in half and throw it in with the leaves.
- Blanch the leaves in boiling, salted water (as salty as the sea) until they turn bright green. This will take 10 seconds. Run the leaves under cold water to stop the cooking. Dry the sprout leaves in a salad spinner or lay them out on a clean towel to dry.
- Spread the sugar in a cold 10-inch frying pan and melt it over medium heat. Once the edges of the sugar start to melt, stir the sugar until all the lumps disappear. Remove from the heat. Toss the pecans in the melted sugar until coated. It will look a bit like spun sugar as you stir the pecans into the sugar, and the pecans will stick together as they cool. Transfer to a plate to cool completely. Once the pecans have cooled, break the mass apart using your hands. Roughly chop the pecans.
- Cut the feta into a 1/4-inch dice. If you cannot find smoked feta in your area, just use feta cheese and add 1/4 teaspoon Liquid Smoke to the dressing.
- Now you're ready to assemble the salad. Place 4 tablespoons of olive oil and 2 tablespoons of vinegar into a large frying pan over low heat. The heat should not be so high that the dressing sizzles. Once the dressing is warm, place the sprout leaves in the pan and toss with the dressing. Transfer to a large plate. Sprinkle with cheese and nuts. Add salt and pepper to taste.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 36 grams, Carbohydrate 30 grams, Fat 47 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 495 milligrams, Sugar 19 grams
BRUSSELS SPROUTS WITH TOASTED PECANS
B. said these Brussels sprouts would win over any sprout hater! They have great sweetness and crunch from the brown sugar and pecans.
Provided by Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside.
- Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
- Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes.
- Add the brown sugar, pepper and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.
WARM BRUSSELS SPROUT SALAD
This simple side of sauteed shredded brussels sprouts goes well with pork chops, sea scallops, or roasted chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high. Add brussels sprouts. Season with salt and pepper and cook, tossing often, until bright green and slightly wilted, about 3 minutes. Add lemon juice and transfer to a large bowl. Add cheese and 1 tablespoon oil; toss well to combine and season with salt and pepper.
Nutrition Facts : Calories 124 g, Fat 8 g, Fiber 3 g, Protein 4 g
WARM BRUSSELS SPROUT SALAD WITH HAZELNUTS AND CRANBERRIES
Brussels sprouts, hazelnuts, and cranberries combine to make a salad that even kids will want to eat. The colors and flavors make a great fall or holiday side dish, but we have been enjoying it all summer as well.
Provided by Amy McEver
Categories Salad Vegetable Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet.
- Bake in the preheated oven until sprouts are tender, about 15 minutes.
- Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl.
- Cook and stir bacon in the same skillet over medium heat until crisp, about 10 minutes. Add maple syrup and rosemary; cook, stirring often, until the bacon drippings and maple syrup begin to thicken and stick to the back of a spoon, about 10 minutes.
- Combine cooked Brussels sprouts and bacon mixture together in a large bowl; toss until sprouts are coated with maple syrup sauce. Sprinkle in hazelnuts, cranberries, and Pecorino-Romano cheese; toss well. This dish is best served warm.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 31.1 g, Cholesterol 5 mg, Fat 18.3 g, Fiber 5.8 g, Protein 7.1 g, SaturatedFat 2.2 g, Sodium 123.7 mg, Sugar 19.5 g
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