Mediterranean Brussels Sprouts Food

MEDITERRANEAN-STYLE ROASTED BRUSSELS SPROUTS SALAD

Mediterranean-Style Roasted Brussels Sprouts Salad image

This salad combines hearty, perfectly caramelized brussels sprouts with baby greens like spinach and baby arugula, shallots, and salty feta. We add a festive twist with cranberries and toasted almonds. And, you'll love the honey lemon vinaigrette! Be sure to check out the notes for more tips.

Provided by The Mediterranean Dish

Categories Salad

Time 40m

Number Of Ingredients 14

Ingredients

2 lb/907 g brussels sprouts, well-cleaned, trimmed, and halved
Salt
Private Reserve extra virgin olive oil
6 oz/170 g baby spinach
4 oz/113 g baby arugula
2 shallots, halved and thinly sliced
Big handful dried cranberries
1/2 cup/69 g blanched almonds or walnut halves, toasted
Crumbled feta cheese, to your liking
1/4 cup/ 59 ml Private Reserve Greek extra virgin olive oil
1/4 cup/ 59 ml fresh lemon juice
2 tbsp quality honey
1 tsp Dijon Mustard
Salt and pepper

Steps:

Preheat oven to 425 degrees F.
Place brussels sprouts in a large mixing bowl. Drizzle generously with extra virgin olive oil and season with salt. Toss to combine. Spread brussels sprouts on a large baking sheet. Roast in heated oven for 25 to 30 minutes until crispy on the outside and tender on the inside (check half-way through and give the brussels sprouts a quick stir so the other side has a chance to get some color.)
While brussles sprouts are roasting, add the spinach, arugula, shallots, cranberries and almonds to large mixing bowl. Once ready, add the roasted brussels sprouts in.
In a small bowl, whisk together the vinaigrette ingredients. Pour the vinaigrette on the salad (start with less if you're not sure you need it all.) Toss to combine. Then add in crumbled feta and give it another gentle toss.
Transfer the salad to a large serving platter. Add another sprinkle of feta, almonds or cranberries if you like. Enjoy!

Nutrition Facts : Calories 215 calories, Sugar 12.5 g, Sodium 445.4 mg, Fat 12.5 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 24.7 g, Fiber 6.8 g, Protein 6.3 g, Cholesterol 0 mg

BRUSSELS SPROUTS WITH BALSAMIC VINEGAR

Brussels Sprouts With Balsamic Vinegar image

This is from The Frugal Gourmet Celebrates Christmas!! I've done nothing to this recipe except share it, it is great the way it is!!

Provided by Chumleyathome

Categories Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs fresh Brussels sprouts
2 tablespoons olive oil
2 garlic cloves, peeled and sliced
1 medium yellow onion, peeled and thinly sliced
1/4 cup balsamic vinegar
2 tablespoons butter
salt & freshly ground black pepper

Steps:

Trim off the stems and remove any limp leaves from the Brussels sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking.
Heat a large frying and add the olive oil, garlic,and onion. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussels sprouts. Saute a few minutes until the Brussels sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are covered with the vinegar. Add the butter and salt and pepper to taste and toss together again.
Remove from heat and serve.

MEDITERRANEAN BRUSSELS SPROUTS

Mediterranean Brussels Sprouts image

This has become our favorite way to eat brussels sprouts. Some mods made on the Whole Foods recipe. I love the idea of steaming vegetables to get the pure taste coming through. After that, all you need is a dressing or sauce to make it into any style you want. We use an electric steamer to steam the brussels sprouts. And using the machine, it takes about 10-11 minutes of steaming for our taste.

Provided by Rinshinomori

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb Brussels sprout
3 tablespoons extra virgin olive oil
2 teaspoons lemon juice
2 medium garlic cloves, minced
1 tablespoon Dijon mustard
1 tablespoon parsley, minced
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon black pepper
2 tablespoons parmesan cheese, grated
1 tablespoon lemon zest, cut into matchstick

Steps:

Trim and clean Brussels sprouts, cut into quarters, and let sit for at least 5 minutes to bring out the health benefits.
Fill the bottom of a steamer with water about 2 inches. Steam Brussels sprouts for about 10 minutes. If you like them less cooked, steam for 5-7 minutes only.
While Brussels sprouts are steaming combine all dressing ingredients except Parmesan cheese and lemon zest in a small bowl.
Transfer steamed Brussels sprouts to a large bowl and toss with Mediterranean Dressing while still hot. Top with Parmesan cheese and lemon zest.

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