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Warm Shaved Brussels Sprouts Salad

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I am married to a carnivore. Any form of meat Mo can eat off of the bone and with his hands, he is grinning ear to ear! I, on the other hand, am the polar opposite! So, I decided to make something that would please us both! He could have MEAT and I could have VEGETABLES! …but not just vegetables – a hearty, full of flavor, refreshing salad that feels more like a meal than a salad! So, guys – don’t turn your head too fast!

I am also experimenting with cooking with different cuts of meat. This was my first pork chop to cook and Mo says it turned out really well! I brined it first with a pseudo-paleo brine – meaning, I used coconut sugar instead of granulated sugar and half the amount most brines call for! And then I just pan seared it. It was very easy, but best if you can plan ahead so you have time for the brine. I want to perfect this one before I post the recipe for it – Mo said it was good and juicy, but needed more flavor. Stay tuned!

So for now — this shaved brussels salad, which, frankly, I could eat the whole recipe by myself! I LOVE this salad! Anytime we go to Origin Kitchen and Bar in Dallas, this is what I get! It’s my favorite! It’s comforting but also refreshing because of the lemon zest and mustard/vinegar dressing! So, it’s great when the weather is hot, cold or anywhere in between!

Warm Shaved Brussels Sprouts Salad

Serves 4

Ingredients:

  • 1 pound Brussels sprouts, rinsed and patted dry OR 4 bags pre-shaved brussels
  • 1/3 cup walnuts, toasted and broken into pieces
  • 2 handfuls baby spinach leaves
  • ¼ cup grated RAW/unpasteurized pecorino romano, parmesan or Manchego
  • zest of ½ large lemon
  • ground black pepper and sea salt, to taste
  • 3 tbsp Primal Kitchen avocado oil mayo
  • 1 tbsp honey mustard
  • 1 tbsp Dijon mustard
  • ½ tbsp grain mustard
  • 1-2 tbsp Bragg’s apple cider vinegar
  • 1 tsp raw/local honey
  • pinch of Sea Salt

Directions:

  • Preheat oven to 400 degrees F.
  • Make the dressing first so that it can sit for a few minutes and let the flavors marry. Simply add mayo, mustards, 1 tbsp vinegar, honey and a pinch of sea salt/black pepper to a medium bowl. Whisk well to combine. Taste and season with more salt if needed. If you want it thinner, add the other tbsp of vinegar. Set this aside.
  • Line a large baking sheet with foil and spray with olive oil or coconut oil cooking spray, set aside.
  • Clean brussels sprouts and cut the ends off. Using a mandolin or sharp knife, shave the brussels into very thin slices. If using pre-shaved, omit this step.
  • Spread the shaved brussels onto the baking sheet and then place them in the oven for 4-6 minutes. Toss them and then place back in the oven for 4-6 minutes, until just browned/softened.
  • While the brussels are baking, toast the walnuts – place the walnuts into a small/medium dry/nonstick skillet over medium-low heat. Toss them every few minutes until fragrant and you start to see them get a little shiny/the oils start to release. Set aside.
  • Pull the brussels out of the oven and place the spinach on top and gently toss so that the spinach will begin to wilt from the heat of the brussels.
  • Add grated cheese, lemon zest, walnuts and dressing and gently toss to combine.
  • Season with sea salt and black pepper to taste. Serve immediately.
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Instructions
  1. Preheat oven to 400 degrees F.
  2. Make the dressing first so that it can sit for a few minutes and let the flavors marry. Simply add mayo, mustards, 1 tbsp vinegar, honey and a pinch of sea salt/black pepper to a medium bowl. Whisk well to combine. Taste and season with more salt if needed. If you want it thinner, add the other tbsp of vinegar. Set this aside.
  3. Line a large baking sheet with foil and spray with olive oil or coconut oil cooking spray, set aside.
  4. Clean brussels sprouts and cut the ends off. Using a mandolin or sharp knife, shave the brussels into very thin slices. If using pre-shaved, omit this step.
  5. Spread the shaved brussels onto the baking sheet and then place them in the oven for 4-6 minutes. Toss them and then place back in the oven for 4-6 minutes, until just browned/softened.
  6. While the brussels are baking, toast the walnuts – place the walnuts into a small/medium dry/nonstick skillet over medium-low heat. Toss them every few minutes until fragrant and you start to see them get a little shiny/the oils start to release. Set aside.
  7. Pull the brussels out of the oven and place the spinach on top and gently toss so that the spinach will begin to wilt from the heat of the brussels.
  8. Add grated cheese, lemon zest, walnuts and dressing and gently toss to combine.
  9. Season with sea salt and black pepper to taste. Serve immediately.
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Sriracha and Balsamic Glazed Brussels Sprouts

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It is fall and brussels sprouts are officially in season and I. Am. EXCITED! You can spin an easy brussels recipe a million ways. They are a versatile little vegetable and while they do tend to stink up your kitchen… Okay, okay fine… The whole house! I’ve found that roasting them mitigates some of this. So, in the Brossette household, that is the only prep for brussels. Roast or bust.

If you live in Texas, you might be familiar with Uchi or Uchico. We have one Uchi location here in Dallas and it is hands down my favorite restaurant for a fun night out or a special occasion – from the ambiance when you walk in to the sweet people who greet you at the front – even the valet crew is awesome – to the treatment we recieve from the moment we walk in the door to the time we leave. There is no wonder they stay booked with reservations! We go every year for our Anniversary… Well, I make it sounds like we’ve been married quite some time — we’ve gone the past two years for our anniversary – which is every anniversary we’ve ever celebrated since being married. 🙂 And, it is my request to go, just the two of us, for my birthday every year. It’s so fun – we start the night with a little champagne, we sit at the sushi bar with our favorite chefs – Jeff or Qu and share a bottle of wine and eat the most incredible sushi. And then, what I save for last? Two order of their brussels sprouts. That’s right – brussels sprouts for dessert! My clients would kill me and fire me on the post if I ever suggested such an absurd notion. But for me? These brussels sprouts are everything I want – they are sweet, salty, spicy – they have that “umami” – that rich, depth of flavor and texture and pure joy in every bite.

…so, that is where this recipe was born. I do not fry mine, obviously. But by setting the oven temp to 400 – these little things get a crispy top layer and then the sriracha and balsamic wets them just enough to soften the texture but keeps a little crunch. I mean… I could go on and on. You must go and make these! They could potentially change your life! I’m just sayin! And then, go to Uchi! Run! Don’t walk! And then tell me how theirs compare to my recipe!

Sriracha and Balsamic Glazed Brussels Sprouts

Serves 4-6

Ingredients:

  • 1lb brussels sprouts, ends removed and halved
  • sea salt
  • coconut oil cooking spray
  • 2-3 tbsp sriracha
  • 1 tbsp balsamic glaze

Directions:

  • Preheat oven to 400 degrees and line a large baking sheet with foil or parchment paper. Spray generously with coconut oil cooking spray.
  • Place the brussels cut-side-down (this is important!) and arrange so they are not touching.
  • Spritz the vegetables with another layer of cooking spray and sprinkle a few pinches of sea salt over the top (not too much because the sriracha will add salt too…)
  • Place on the top rack of your oven and roast for 10-15 minutes if on convection or 30-35 minutes without convection. You want the brussels to be slightly browned and easily pierced with a fork.
  • When the brussels are done, pull them out of the oven and while they’re still hot, squirt approx. 2-3 tbsp sriracha (depending upon how much spice you like…) and approx. 1 tbsp balsamic glaze over the top. Toss the brussels with tongs or two spoons until even coated. Taste and adjust sriracha and balsamic to your liking (some like it sweeter, some like it hotter!) and serve!

 

Print Recipe
Sriracha and Balsamic Glazed Brussels Sprouts
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
people
Ingredients
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 degrees and line a large baking sheet with foil or parchment paper. Spray generously with coconut oil cooking spray.
  2. Place the brussels cut-side-down (this is important!) and arrange so they are not touching.
  3. Spritz the vegetables with another layer of cooking spray and sprinkle a few pinches of sea salt over the top (not too much because the sriracha will add salt too...)
  4. Place on the top rack of your oven and roast for 10-15 minutes if on convection or 30-35 minutes without convection. You want the brussels to be slightly browned and easily pierced with a fork.
  5. When the brussels are done, pull them out of the oven and while they’re still hot, squirt approx. 2-3 tbsp sriracha (depending upon how much spice you like...) and approx. 1 tbsp balsamic glaze over the top. Toss the brussels with tongs or two spoons until even coated. Taste and adjust sriracha and balsamic to your liking (some like it sweeter, some like it hotter!) and serve!
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