Crispy Asian Brussels Sprouts Salad Food

CRISPY ASIAN BRUSSEL SPROUTS

Crispy Asian Brussel Sprouts image

These are seriously the best Brussels sprouts you will ever eat! With a sticky honey and soy sauce that's sweet and spicy.

Provided by Kristen McCaffrey

Categories Side Dish

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 lb. fresh Brussels sprouts
1.5 tbsp. olive oil
2 tbsp reduced sodium soy sauce
1 tbsp honey
1.5 tsp rice vinegar
1 tsp sesame oil
1 tsp Asian garlic chili paste (like sambal olek, Sriracha, adjust to heat preference)
1/2 tsp garlic powder
Salt and pepper (as needed)

Steps:

Preheat oven to 450. Cover a baking sheet with aluminum foil and set aside.
Rinse sprouts in cool water and then chop off the tough ends. Chop sprouts in half or in quarters for very large sprouts. Dry thoroughly with a towel.
Toss with the olive oil and season gently with salt and pepper. Remember that the sauce has soy sauce, which can be salty, so you don't want to over-salt the Brussel sprouts.
Place in a single layer on the pan, leaving some space between the Brussel sprouts. They shouldn't be overlapping. Roast for 20-25 minutes or until the sprouts are browned and crispy.
Meanwhile, add the soy sauce, honey, rice vinegar, sesame oil, sambal olek, and garlic powder to a small saucepan. Bring to a simmer and let cook for 3-4 minutes until it thickens. This happens quickly since it is a small amount of liquid.
Toss the hot Brussels sprouts with the sauce and serve.

Nutrition Facts : ServingSize 3/4 cup, Calories 128 cal, Carbohydrate 16 g, Fat 7 g, Protein 5 g, Fiber 4 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 348 mg, Sugar 7 g

CRISPY SHAVED BRUSSELS SPROUTS SALAD

Crispy Shaved Brussels Sprouts Salad image

Provided by Elena Besser

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3/4 cup extra-virgin olive oil
2 pounds Brussels sprouts, halved and very thinly sliced with a mandoline or sharp knife (7 to 8 cups total)
Kosher salt and freshly ground black pepper
1/2 cup raw unsalted shelled pistachios
2 rosemary sprigs
2 lemons, zested and juiced
1/2 cup dried cranberries
One 4-ounce piece Parmigiano-Reggiano, crumbled or thinly shaved
Sumac, for serving, optional

Steps:

Heat 1/2 cup of the olive oil in a large skillet over medium-high heat. Add 2 cups of the Brussels sprouts and cook, stirring occasionally, until golden and crispy, 5 to 7 minutes. Season with salt and pepper, then place on a paper towel-lined plate with a slotted spoon to remove any excess oil. Wipe out the skillet.
Heat the remaining 1/4 olive oil over medium-low heat in the skillet. Add the pistachios and rosemary and cook, stirring occasionally, until the pistachios are toasted and golden, 3 to 4 minutes. Remove and discard the rosemary sprigs. Transfer the pistachios with a slotted spoon to a cutting board to cool, season with salt and pepper, then chop finely. Pour the oil from the skillet into a medium heatproof bowl and let cool.
Add the lemon juice and zest to the medium bowl and whisk to combine. Season the dressing with salt and pepper and set aside.
Combine the cooked Brussels sprouts with the raw Brussels sprouts in a large bowl. Add the pistachios, cranberries and cheese; season with salt and pepper. Add the dressing and toss to combine. Top with sumac and enjoy.

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CRISPY ASIAN BRUSSELS SPROUTS SALAD - URBAN FOODIE KITCHEN

Web Oct 5, 2022 This unique brussels sprouts salad combines Asian flavors with crispy brussels, crunchy wonton strips and toasted garlic for the …
From urbanfoodiekitchen.com
Cuisine Asian
Category Side Dishes
Servings 2
Total Time 50 mins

Cut the wonton wrappers into 1/2″ wide strips. Add them to a bowl and toss with 1 teaspoon of oil. Spread them in a single layer on the baking sheet and bake for 6-7 minutes until golden brown and crisp. Remove them from the baking sheet and let cool.
Remove the parchment paper from the baking sheet and return the baking sheet to the hot oven until you are ready to cook the brussels sprouts.
Add the brussels sprouts to a large bowl and toss them with 3 teaspoons of oil plus the salt and pepper. Spread them out in a single layer on the preheated baking sheet. Bake for 15 minutes then remove from oven and add the garlic and shallots. Stir to mix everything together. Return the baking sheet to the oven and roast for an additional 10 minutes or until the brussels are very browned and crisp.

Crispy Asian Brussels Sprouts Salad Food

CRISPY ASIAN BRUSSEL SPROUTS

These are seriously the best Brussels sprouts you will ever eat! With a sticky honey and soy sauce that's sweet and spicy.

CRISPY SHAVED BRUSSELS SPROUTS SALAD

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