NUTTY WARM BRUSSELS SPROUTS SALAD
Originally from Cooking Light but tweaked to our preferences. Have also sprinkled on some recipe#463068 instead of the nuts. Haven't done this yet but think you could make the gratin ahead and the brussels sprouts and keep two aspects separate, then reheat the sprouts in microwave and assemble-just don't put the gratin in until serving or it will turn into mush.
Provided by WiGal
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
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.
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
WARM BRUSSELS SPROUT, BACON AND SPINACH SALAD
The warm bacon dressing makes this Brussels sprouts and spinach salad very tasty. You'll be surprised how eager your family will become to eat their veggies!
Provided by Barrett
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a medium sauce pan, steam Brussels sprouts until tender.
- Heat the remaining fat in the skillet over medium high heat and add the Brussels sprouts and caraway seeds. Stir for 1 to 2 minutes, or until the sprouts are tender.
- Remove the skillet from heat, stir in the oil, vinegar, and sugar. Stir, and add the spinach. Saute the mixture over moderately high heat for 1 minute or until the spinach is wilted. Season salad with pepper and sprinkle with bacon. Serve warm.
Nutrition Facts : Calories 382.9 calories, Carbohydrate 6.7 g, Cholesterol 38.1 mg, Fat 36 g, Fiber 3.4 g, Protein 9.9 g, SaturatedFat 9.8 g, Sodium 519.2 mg, Sugar 1.4 g
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
Provided by Clark Frasier
Categories Salad Vegetable Side Christmas Thanksgiving Vegetarian Quick & Easy Brussels Sprout Christmas Eve Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 2
Steps:
- Cook butter in large skillet over medium heat until just beginning to brown. Add brussels sprout leaves. Toss until just beginning to wilt but still green, about 3 minutes. Season with salt and pepper.
WARM BRUSSELS SPROUTS SALAD
Make and share this Warm Brussels Sprouts Salad recipe from Food.com.
Provided by Food.com
Categories Thanksgiving
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 299.6, Fat 27.4, SaturatedFat 3.6, Sodium 32, Carbohydrate 14, Fiber 3.5, Sugar 6.2, Protein 3
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.
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- Bring a large frying pan over high heat, add oil and sauté the halved sprouts until golden brown.
- Allow to cool then shred using a food processor, either with the shredding blade or process 3-4 times with a metal blade.
WARM BRUSSELS SPROUT SALAD RECIPE | HEALTH.COM
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Total Time 25 minsCalories 265 per serving
- Preheat oven to 350ºF. Spread almonds on a baking sheet and bake until fragrant and lightly toasted, about 5 minutes, shaking pan halfway through. Transfer to a bowl.
- Place 2 tablespoons oil in a small, unheated skillet. Add garlic. Turn heat to medium-low; cook, undisturbed, until garlic begins to sizzle. Let sizzle for 30 seconds, then transfer to a bowl. Add vinegar, miso, tamari, and honey and whisk until well blended.
- Warm 2 tablespoons oil in a large skillet over medium heat. Add brussels sprouts, season lightly with salt, and cook, stirring often, until sprouts have softened but are still bright green, about 3 minutes. Pour in dressing and saute 1 minute. Transfer to a serving bowl, drizzle with remaining 1 tablespoon oil, sprinkle with almonds and pomegranate seeds, season with salt and pepper if desired, and serve.
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5/5 (4)Calories 990 per servingCategory Sides
- On a baking sheet, toss cubed bread with butter and salt. Bake in preheated oven for 15-20 minutes, or until crunchy all the way through and browning on the outside.
- Begin heating a large nonstick skillet over medium heat. Add the olive oil, then the brussels sprouts and salt. Toss to coat and reduce heat to medium low. Saute until softened, but still crunchy, about 10 minutes.
BRUSSELS SPROUTS SALAD WITH WARM BACON VINAIGRETTE RECIPE ...
From myrecipes.com
4.5/5 (8)Calories 116 per servingServings 8
- With food processor on, drop Brussels sprouts through the food chute of food processor fitted with the slicer attachment. Transfer Brussels sprouts to a bowl.
- Heat a large nonstick skillet over medium-high heat. Add bacon to pan; cook 5 minutes or until crisp, turning occasionally. Remove bacon from pan, reserving 2 tablespoons drippings in pan; set bacon aside. Reduce heat to medium-low; add vinegar and next 4 ingredients (through pepper), stirring well to combine. Add Brussels sprouts; cook 1 minute, stirring to coat. Cover and cook 2 minutes. Combine Brussels sprouts mixture and lettuce in a large bowl; toss until well combined. Sprinkle evenly with bacon and pecans. Serve immediately.
WARM BRUSSELS SPROUTS AND PEAR SALAD - BUDGET BYTES
From budgetbytes.com
4.8/5 (35)Total Time 15 minsServings 4Calories 162 per serving
- To make the vinaigrette, mince the garlic and add it to a small bowl with the olive oil, vinegar, Dijon, salt, sugar, and freshly cracked pepper. Whisk the ingredients together until the dressing becomes light and almost creamy in appearance. Set the dressing aside to allow the flavors to blend.
- Place the dried cranberries in a small bowl and add very hot water. Let the cranberries soak for about five minutes, or until they soften slightly. Drain the cranberries and set them aside. Slice the pear into thin strips.
- Heat a large skillet over medium heat. Add 1/2 Tbsp olive oil and tilt the pan until it is covered. Add the shredded Brussels sprouts and sauté them until they begin to soften, but are still bright green (about 5 minutes). Remove them from the heat and season with salt and pepper. They will continue to soften from the residual heat in the skillet.
- Add the pear slices and cranberries to the wilted Brussels sprouts. Drizzle some of the dressing over the salad and toss to combine. Add more dressing as needed. Finish with a final pinch of freshly cracked pepper.
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- In the meantime, add water in a saucepan and bring it to a boil. Add the brussels sprouts and cook them for around 5 minutes.
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- Preheat the oven to 425°. In a small baking dish, toss the Granny Smith apple quarters with 1 tablespoon of the olive oil and season with salt. Roast the apple quarters for about 15 minutes, until they are very tender and browned in spots.
- Scrape the apple and its juices into a blender. Add the water, cider vinegar, Dijon mustard, shallot and the remaining 1 tablespoon of olive oil to the blender. With the machine on, slowly pour in 1/2 cup of the canola oil and puree until the dressing is smooth. Season the dressing with salt and pepper and refrigerate.
- In a very large skillet, toast the pine nuts over moderate heat, shaking the skillet, until the nuts are golden, about 4 minutes. Transfer the nuts to a plate to cool.
- In the same skillet, heat the remaining 1 tablespoon of canola oil. Add the ham and cook over moderately high heat until browned in spots, about 2 minutes. Add the brussels sprout leaves and Fuji apple and season with salt and pepper. Cook, stirring, until the leaves wilt slightly, about 3 minutes. Add the pine nuts, parsley and 6 tablespoons of the apple dressing and cook until warmed through, about 1 minute. (Reserve the remaining dressing for another use.) Season with salt and pepper and transfer to plates.
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- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute or just until golden, stirring constantly. Add breadcrumbs; cook 1 minute or until lightly browned, stirring constantly. Transfer garlic mixture to a small bowl.
- Separate leaves from Brussels sprouts; quarter cores. Heat remaining 1/2 teaspoon oil over medium heat. Add leaves and cores to pan; cook 8 minutes or just until leaves wilt and cores are crisp-tender, stirring frequently. Remove from heat; toss with breadcrumb mixture, salt, and pepper. Top with walnuts and cheese.
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Servings 4Total Time 15 minsCategory Side Dish
- Toss Brussels sprouts, kale and radicchio with one tablespoon (15 milliliters) olive oil on a rimmed baking sheet. Season with salt and pepper. Roast until beginning to wilt and brown, about six to eight minutes, tossing halfway through.
- Whisk together shallot, vinegar, Dijon mustard and maple syrup in a small bowl. While whisking, slowly drizzle in remaining oil. Season with salt and pepper.
- Transfer vegetables to a serving bowl. Toss with dressing, sprinkle with cheese, pomegranate and walnuts.
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From asimplepalate.com
Ratings 1Servings 6Cuisine AmericanCategory Salad, Side Dish
- Dressing: First, make the dressing. Whisk together ingredients in a large bowl or whip in blender for 10 seconds. Season dressing with a good pinch of salt and black pepper - taste and adjust as needed.
- Bacon: Cook bacon pieces in a skillet without any oil for about 3-5 minutes or until browned (time may vary depending on size of bacon pieces). Remove bacon and dry off excess grease by laying on plate lined with paper towels.
- Brussels Sprouts: Carefully discard the majority of bacon grease from pan while still leaving a little leftover. In same pan with bacon grease, add 1 Tablespoon of oil and sliced brussels sprouts. Sauté them in bacon grease and oil with a pinch of salt for about 8 minutes - or until edges are golden brown.
- Assemble salad: In a large salad bowl add arugula, warm brussels sprouts, bacon bits, apple slices, dried cherries, and drizzle with dressing. Toss salad in dressing and enjoy!
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4.9/5 (26)Category SaladCuisine AmericanTotal Time 35 mins
- I love using leftover quinoa for this. If you don’t have leftovers, make a batch of quinoa! It will only take 15 minutes. You can also use another favorite grain for this.
- I like to prep by making the lemon vinaigrette first. You can make this ahead of time and store it in the fridge, it will last a few days. You can also make it fresh. Shake it up before using.
- I also like to make the breadcrumbs too, this way everything is ready to go. Heat the butter in a small skillet over medium heat. Add the breadcrumbs and stir to coat them in the butter. Toast for 2 to 3 minutes, until they are golden in color and crunchy. Turn off the heat.
- Heat the olive oil in a large skillet over medium-low heat. Add in the brussels sprouts and garlic with a big pinch of salt and pepper. Cook, stirring often, until the brussels softened slightly and are bright green in color. Stir in the cooked quinoa.
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